Buttery Banana Cake With A Buttermilk Glaze
2 teaspoons lemon juice
1 ½ cups mashed ripe bananas (about 5)
¾ cup cultured, European-style butter
1 ¾ cups sugar
1 tablespoon vanilla
2 cups flour
1 cup whole wheat cake flour
1 ½ teaspoons baking soda
¼ teaspoon salt
½ tbsp cornstarch
1 ½ cups buttermilk
¾ cup sugar
½ cup buttermilk
½ cup butter
1 tablespoon corn syrup
½ teaspoon of baking soda
1 teaspoon vanilla
Preheat oven to 275°F. Grease and flour one 9 x 13 pan or two 9” round pans.
In a small bowl, mix mashed banana with the lemon juice; set aside.
Mix flours, baking soda and salt; set aside.
Cream butter and sugar until light and fluffy.
Whisk cornstarch with 3 tbsp cold water until smooth, then whisk into the egg along with the vanilla. Beat this slurry into the creamed mixture.
Beat in banana mixture alternately with the buttermilk.
Bake for 1 – 1 ¼ hours, or until tests done.
Remove from oven and place directly into the freezer for 45 minutes.
For glaze, combine all remaining ingredients but vanilla in a small pot.
Bring to a boil, and cook for 5-6 minutes until thick and syrupy; add vanilla and allow it to cool slightly.
Turn out cake onto a rack, placing it over a cookie sheet (to catch glaze drips!)
Pour the thickened, cool(ish) glaze over the entire cake (or 1 of the 2 rounds, then stack them and glaze everything).
Allow to set completely before serving.
Pairs Well With
This is a wake up in the middle of the night thinking about it good cake... or sneak a piece in the laundry room (when you should be ironing haha) cake... rich and golden buttery yellow, fragrant with ripe bananas, and topped with a sweet, yet tangy, thick glaze draped over it, this is some seriously delicious cake! Don’t be put off by the low baking temperature or the freezer step, both things keep this cake as wonderful as it is! After glazing, keep this sucker in the fridge, if you can wait that long!
Amount Per Serving
Total Fat: 15.3 g
Cholesterol: 53.3 mg
Sodium: 40.2 mg
Total Carbs: 57.5 g
Dietary Fiber: 1.9 g
Protein: 4.1 g