Fresh Snack Packs
Banana cake par excellence: a sheet cake that's perfect in flavor, delicate and moist in texture, and delicious.
Makes 12 to 18 servings
| (CLICK TO BUY)
2 1/4 cups sifted cake flour
5 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons buttermilk, at room temperature
3/4 cup mashed banana (about 2 very ripe bananas, skin should be brown)*
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
6 tablespoons vegetable oil
3/4 cup (lightly packed) light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
Please note that our bananas ship yellow to slightly green-yellow – you'll
need a few days for ripening before you make this recipe.
||Preheat the oven to 350°F. Grease a 13x9-inch baking pan lightly with butter or vegetable oil.|
||Sift both flours, the baking soda, and salt together into a small bowl and set aside.|
||In a second small bowl, stir the buttermilk into the mashed banana and set aside.|
||Cream the butter, oil, both sugars, and vanilla in a medium-size mixing
bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Scrape the bowl with a rubber spatula.|
||Add the eggs one at a time to the butter mixture and mix on medium speed
after each addition until blended, about 10 seconds. Scrape the bowl each time.|
||Add one-third of the dry ingredients with the mixer on low speed, and mix
for 8 seconds. Scrape the bowl. Add half the banana mixture, mix 10 seconds, and
scrape the bowl. Add the rest of the dry ingredients and the rest of the banana mixture
and mix for 10 seconds. Scrape the bowl and stir the batter several times by hand to mix thoroughly.|
||Pour the batter into the prepared pan. Bake on the center oven rack until the top
is golden, springs back to the touch, and a tester inserted in the center comes out dry, 30
to 35 minutes. Place the cake on a rack to cool completely.|
Excerpted from ROSIE'S BAKERY ALL-BUTTER, FRESH CREAM, SUGAR-PACKED, NO-HOLDS-BARRED BAKING BOOK copyright © 1991 Judy Rosenberg.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.