Banana Cake

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A spare freezer is not an option for a city dweller with limited living space. The narrow freezer of my side-by-side is a year round farmer’s market jam-packed with Ziploc bags of blueberries, cherries, leeks, celeriac and more. Tucked in random open spots are overripe bananas too far beyond their prime to be eaten.

These bananas often end up in quick breads, but I longed for a recipe that yielded a more formal result. Instead of a banana loaf, I baked a banana cake in a bundt pan. The fresh banana flavor was balanced with the tang of Greek yogurt, and the cake came together in minutes in a food processor. Powdered sugar added an elegant finishing touch.   

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Food Processor Banana Cake
Adapted from Off the Shelf by Donna Hay

Serves 12-14

1 cup granulated sugar
1/4 cup light brown sugar
1 cup mashed bananas
1 stick unsalted butter (4 oz), melted
3 eggs
3/4 cup Greek yogurt
1-1/2 teaspoons vanilla extract
1-3/4 all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar for dusting

Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt pan.

Combine the sugars, bananas, butter, eggs, yogurt and vanilla extract in the bowl of a food processor and process until smooth. Add the flour, baking powder and salt and pulse until just combined.

Spoon the batter into the bundt pan. Bake for 45-55 minutes until a toothpick inserted in the cake comes out clean.

Cool the cake for 15 minutes before removing from the pan.  Allow the cake to cool completely and dust with powdered sugar before serving.

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