Banana Nut Cake

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 tsp. vanilla extract
2 eggs
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).