/ Sunday, November 9, 2008 / No comments /

Cordon Rose Banana Cake

This is one of my favorite recipes for overripe bananas. I like the tenderness of this cake. Not to mention, the rich taste of bananas. The recipe is adapted from The Cake Bible by Rose Levy Beranbaum.

2 large ripe Bananas
2 Tbsp Sour Cream
2 large Eggs
2 tsp grated Lemon Zest
1 1/2 tsp Vanilla
2 cups Cake Flour, sifted
3/4 cup + 2 Tbsp Sugar
1 tsp Baking Soda
3/4 tsp Baking Powder
1/2 tsp Salt
10 Tbsp Unsalted Butter(must be softened)


Preheat the oven to 350 degree F.

In a food processor process the banana and sour cream until smooth. Add the eggs, lemon zest, and vanilla and process briefly just to blend.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and 1/2 the banana mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and strengthen the cake's structure. Scrape down the sides. Gradually add the remaining banana mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure. Scrape down the sides.

Scape the batter into prepared pan and smooth the surface with a spatula. Bake 30 to 40 minutes or until a wire cake tester inserted in the center comes out clean and the cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small metal spatula and unmold. Allow the cake to cool completely before wrapping airtight.

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