Tuesday, August 4, 2009
TWD - Classic Banana Bundt Cake
They say that an army marches on its stomach. My family is an army that marches on banana bread. Few weeks go by when no banana bread is made.
Here's our recipe:
3-4 ripe bananas
1/4 cup melted butter
1 cup brown sugar
1 egg, beaten
1 1/2 cups flour
1/4 tsp. salt
1 tsp baking soda
1/3 cup chocolate chips
1/3 cup walnuts
Mash bananas in a large bowl. Add sugar, butter and egg and beat well. Sift in dry ingredients and just mix. Stir in chocolate chips and walnuts.
Two or three tablespoons of cocoa can be added for a different flavour.
Pour into a well-buttered loaf pan and bake at 350F for an hour.
Our recipe has the minimum number of ingredients necessary for a tasty banana bread. It's never failed us.
Now along comes One More Ingredient - sour cream. Voila - banana bread becomes a delicate butterfly cake!
Mary of the blog The Food Librarian suggested this week's recipe. It was a revelation. My recipe is chewy and has that stick-to-the-ribs fulfillment one likes in treats given to a family with large appetites. This cake is moist and light and flavourful. It would not be out of place at high tea.
Earlier, I made this cake with walnuts and chocolate chips and it was fine, but today I wanted to show off the lightness and delicate crumb of the recipe. I used the dehydrated strawberries I got on my trip to Trader Joes in Milwaukee. (Have any Torontonians seen dehydrated fruit here?)
The result was sublime. Bananas and strawberry. If only I'd thought to make the lemon glaze.