Banana Cake is fantastic. Especially when you have bananas that are a bit over ripe.
When eating bananas I prefer bright yellow with no spots. A bit starchy and sweet. But for cake I like them with some spots. When bananas begin to get into the cake territory, I often put them in the freezer and use them at my leisure for smoothies, even frozen banana "ice cream" that's what I call eating a banana plain right from the freezer; a low calorie dessert. When you have 5 you can make this cake. Either collect them from your freezer or take the spotted ones from the counter. Both ways you are off to a great start to a fantastic treat. Serve warm with vanilla ice cream and you just hit the dessert jack pot!
5 over ripe bananas
1-1/2 cups dark brown sugar
2 sticks unsalted butter, softened
1/2 tsp. salt
2 tsps. baking powder
2-1/2 cups all purpose flour
1 cup buttermilk
1 cup coarsely chopped walnuts (optional)
Preheat the oven to 350 degrees.
Butter an 8 or 9" square baking pan and dust with flour.
In the bowl of an electric mixer with the paddle attachment, add the peeled bananas and the sugar. Mix together at medium speed until the bananas have broken up and are somewhat mashed. Add the butter and cream together until the mixture is mixed well. Add the eggs one at a time until incorporated. Add the salt and baking powder and continue mixing. Add the flour and mix until just combined. Pour in the buttermilk while the machine is on low. Scrape down the sides. Mix until smooth. Fold in the walnuts if desired. Place batter in the prepared
pan and bake in the center of the oven for 50 minutes to 1 hour. Let cool for 45 minutes before serving
with vanilla ice cream. It's great warm with the ice cream or cool completely.
Recipe, photos and writing by Karen Pickus 2011
Courtesy Karen Pickus 2011