Banana Breadcake

On day 1, I bought a bunch of ripe bananas for granola. By day three they had become soft, black and unloved. You could freeze them and turn them into ice cream, or make banana breadcake. A regular banana will do in a pinch but very ripe bananas will give a really intense banana fragrance.

2 bananas were squooshed out of their skins, mashed and mixed with other tasty wet things like coffee and sour cream and vanilla, then poured into the middle of a flour and sugar hill like a reverse volcano. Stir, pour into pan, bake and consume. It’s easy and good, and you know exactly what goes into it. It’s great for breakfast, with hot coffee, (Cake for breakfast, bring it on), or tea, or a late snack. It’s not too sweet, so you can call it bread and eat it with a clear conscience after 12.

Banana Cake or Banana Bread
From David Levobitz

Makes one 9-inch (23 cm) cake

1½ cups (210 g) flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup (150 g) sugar (I used 125g)
2 tablespoons (55 g) melted butter (salted or unsalted)
1 large egg white
1 large egg, at room temperature
1 cup (250 ml) banana puree, made from about 2 very ripe medium-sized bananas
½ cup (125 ml) sour cream or buttermilk, regular or low-fat
½ teaspoon vanilla extract
1/3 cup (60 g) chocolate chips or 3 tablespoons (30 g) cocoa nibs

Butter a 9-inch (23 cm) square pan and line the bottom with a sheet of parchment paper. Preheat the oven to 350F (180 C).

1. Sift together in a bowl the flour, baking powder, baking soda, salt, and cinnamon. Mix in the sugar.

2. In a large bowl, mix together the butter, egg white, egg, banana puree, sour cream, vanilla and espresso, if using.

3. Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the chocolate chips or cocoa nibs and stir until just combined, but don’t overstir: stop when any traces of flour disappear.

4. Scrape the mixture into the prepared pan and bake for 40 minutes, or until the center feels lightly-springy and just done.

5. Cool on a baking rack.

Storage: This cake will keep well for 3-4 days, or can be frozen, wrapped in plastic wrap, for a few months.

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1 comment
  1. If I make this, I’ll call it bread and eat it for breakfast before 12 🙂

    It really looks delicious

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