Buttery Banana Cake with a Buttermilk Glaze
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Buttery Banana Cake with a Buttermilk Glaze calories by ingredient
Introduction
This is a wake up in the middle of the night thinking about it good cake... or sneak a piece in the laundry room (when you should be ironing haha) cake... rich and golden buttery yellow, fragrant with ripe bananas, and topped with a sweet, yet tangy, thick glaze draped over it, this is some seriously delicious cake! Don’t be put off by the low baking temperature or the freezer step, both things keep this cake as wonderful as it is! After glazing, keep this sucker in the fridge, if you can wait that long! This is a wake up in the middle of the night thinking about it good cake... or sneak a piece in the laundry room (when you should be ironing haha) cake... rich and golden buttery yellow, fragrant with ripe bananas, and topped with a sweet, yet tangy, thick glaze draped over it, this is some seriously delicious cake! Don’t be put off by the low baking temperature or the freezer step, both things keep this cake as wonderful as it is! After glazing, keep this sucker in the fridge, if you can wait that long!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 flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup cultured, European-style butter
1 ¾ cups sugar
½ tbsp cornstarch
1 egg
1 tablespoon vanilla
---Glaze---
¾ cup sugar
½ cup buttermilk
½ cup butter
1 tablespoon corn syrup
½ teaspoon of baking soda
1 teaspoon vanilla
Directions
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.
Member Ratings For This Recipe
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NEPTUNE1939
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RO2BENT
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PATRICIAANN46
