Banana Nut Cake
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 100.
It has been about 3 weeks since my last post and I've been itching to get baking. After 20 years, we replaced all of our kitchen appliances and this is the first Maida recipe I have made in our new oven. I've talked in detail in the past about Maida's recipes getting done much quicker than the time she notes in her recipes. I was anxious to see if this new oven was any different. Well, this recipe indicates at least 1 hour and the cake was done for me in about 52 minutes. So, I will continue to take her baking times with a grain of salt and set my timer 10-15 minutes ahead of the time she instructs. I don't know - maybe ovens are just hotter now than they were in the 70s when she wrote her books.
We had some overly ripe bananas so I decided to make the Banana Cut Cake. It tastes just like banana bread that is made in loaves. It is simple to make and very delicious.
2 cups (7 oz.) pecan halves or large pieces
2 1/2 cups sifted all purpose flour
1 tsp. baking soda
1/4 tsp. salt
3 large or 4 small bananas (to make 1 1/2 to 1 3/4 cups mashed)
1/4 lb. (1 stick) butter
1 1/2 cups sugar
1/4 cup buttermilk
Adjust oven rack 1/3 from the bottom. Preheat to 375. Butter a 9 x 3 1/2 tube pan and dust it lightly with fine, dry bread crumbs.
Toss the nuts with 1 TBS. of the flour to coat them thoroughly. Set aside. Sift remainder of the flour with baking soda and salt. Set aside.
|Beat the bananas on low speed to mash. Set aside.|
|In a separate bowl but with the same beaters, cream the butter and add the vanilla and the sugar.|
|Add the eggs and beat for 1-2 minutes.|
|On lowest speed, add half of the dry ingredients...|
|alternating with the milk. Add the remaining dry ingredients.|
|Stir in the bananas and the nuts.|
|Turn the batter into the prepared pan.|
|Bake for 1 hour to 1 1/4 hours or until tester comes out dry (start checking after 50 minutes).|