Buttery Banana Cake with a Buttermilk Glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 ½ cups mashed ripe bananas (about 5)2 teaspoons lemon juice 1 ½ cups buttermilk 2 cups flour 1 cup whole wheat cake flour1 ½ teaspoons baking soda ¼ teaspoon salt ¾ cup cultured, European-style butter 1 ¾ cups sugar ½ tbsp cornstarch1 egg1 tablespoon vanilla ---Glaze---¾ cup sugar½ cup buttermilk½ cup butter1 tablespoon corn syrup½ teaspoon of baking soda1 teaspoon vanilla
Preheat oven to 275°F. Grease and flour one 9 x 13" pan or three 9” round pans.
In a small bowl, mix mashed banana with the lemon juice and buttermilk, 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 flours.
Bake for 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 large pot.
Bring to a boil (it will foam a *lot*), and cook for 5-6 minutes until thick and syrupy.
Remove from heat, add vanilla and allow it to cool 10 minutes.
Turn out cake onto a rack, placing it over a cookie sheet (to catch glaze drips!)
Pour the thickened glaze over the entire cake (or each of the rounds, stacking them before glazing everything).
Allow to set completely before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl, mix mashed banana with the lemon juice and buttermilk, 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 flours.
Bake for 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 large pot.
Bring to a boil (it will foam a *lot*), and cook for 5-6 minutes until thick and syrupy.
Remove from heat, add vanilla and allow it to cool 10 minutes.
Turn out cake onto a rack, placing it over a cookie sheet (to catch glaze drips!)
Pour the thickened glaze over the entire cake (or each of the rounds, stacking them before glazing everything).
Allow to set completely before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 377.2
- 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
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