Sunday Morning Coffee: BANANA SNACKING CAKE
While I like the flavour of banana cake, I find most too dense. So, when I excavated three frozen bananas while cleaning my fridge’s freezer, I set about to make a lighter version with all the flavour of traditional banana snacking cake, but without the heaviness. I knew it was a hit when we all had one little piece after dinner…then another and another and… As you can see from the photo, it wasn’t long before the pan was half empty!
June 2, 2013 NOTE: in the original post, a “1” was added in front of the 1/2 cup of butter required. Yikes! The corrected version follows. My apologies to anyone who tried the recipe in its first posting — unless of course, you like a VERY buttery cake!
LIGHT AND FLUFFY BANANA SNACK CAKE
- 3 medium bananas [I freeze overripe bananas and use them without thawing]
- ½ cup butter or hard margarine
- 1 cup white sugar
- 2 eggs
- 1 cup Greek style yoghurt or sour cream*
- 1 tsp baking soda
- 2 ½ cups white flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 3/4 cup chopped walnuts
- 2 squares semi-sweet chocolate [or ¼ cup chocolate chips]
- 1 T vegetable oil
Beat butter. Add sugar, eggs and bananas and beat until smooth.
In a separate bowl or large measuring cup, mix yoghurt and baking soda and stir with a fork: it will become light and puffy. [*You can use regular yoghurt if you like, but you will need to add about ¼ cup more flour to compensate for the extra liquid, and your cake may be a little heavier.]
In a third bowl, mix together flour, baking powder and salt.
Add flour mixture and yoghurt to banana mixture alternately, beginning and ending with flour. Mix only until moist. Stir in walnuts (you can leave the nuts out if you wish or add chocolate chips instead/as well as — there’s always room for chocolate!)
Pour into a greased 9×12” pan – I use a large rectangular Pyrex® dish. Bake at 350° for about 45 minutes or until golden brown and cake springs back when touched.
NOTE: it will look like there’s not enough batter, but this cake rises almost double. I was worried when I checked half way through: the center looked puffed and gummy, but it was perfect when it was finished.
While the cake is baking, microwave the chocolate and oil on low until melted, stirring to mix. After removing cake from the oven, cool on a rack while you drizzle the chocolate over the top. [I’m told that chocolate is optional for some people….just not anyone I know!].
I think this might freeze well, but don’t imagine I’m ever going to find out for sure! If your family has more restraint than we do, drop me a note to let me know!