A riff off my beloved David Lebovitz banana bread adaptation. No crusty muffin tops in sight since I underestimated how much the batter would rise and probably should’ve put 1/3 cup of batter instead of 1/4 cup in each one. So these ended up more like single-sized portions of banana bread, which ain’t such a bad thing.
While I don’t think an objectively perfect banana cake exists, I do think I am inching closer to my ideal. My Mr. Banana Cake is moist, fluffy, and ever so spongy. He is unhealthy only by necessity, sweet enough to satisfy a craving without giving me a sugar buzz, and enjoys being taken with a hot cup of coffee just as much as a cold glass of milk. He does not leave my fingers oily or my mouth parched and can be supplemented with nuts, a shot of expresso, or a handful of chocolate chips, though the banana-y essence should always shine. The aggregate of these parts is a banana cake I would gladly devote my life to.
I used the same recipe as usual, but substituted a second egg yolk for the two tablespoons of butter and didn’t miss them. I also separated the yolks and whites, whipping the latter until stiff before folding them into the batter just before putting it in the oven. As expected, this extra step added substantially more poofiness to the cake, like how a dog puffs up after a nice blowdrying session. Oh, and I took up Mr. Lebovitz’s suggestion, dissolving some instant coffee in boiling water and tossing that to the batter as well, but I couldn’t really taste it in the end product. Next time, I’ll definitely be incorporating a more potent coffee mixture. Perhaps that will take my banana cake to the next level. Then all I’ll have to do is wait for a ring.
More of Mr. Lebovitz’s banana cake. Expect more to follow — mushy brown bananas are starting to monopolize my freezer. Beware of the goo-ier cake consistency when using defrosted bananas instead of fresh ones. My mother certainly could have used the warning.
Recipe: banana bread
Banana “bread” doesn’t need much introducing, but while it’s been done countless times, it never devolves into a cliche. It’s effortless, affordable, and flexible: a classic through and through. This one by David Lebovitz is moist, slightly spongy, and definitely falls under the “acceptable for breakfast” cakes category. But to be honest, most cakes are breakfast material in my book.
Recipes: irish soda bread and banana bread
With a freshly baked bread craving gathering steam inside me, a little baking rampage was in order. Thus a couple nights ago I headed over to a foodie friend’s flat, luxuriously equipped with not one but two temporarily purloined ovens, to get the pent up baking energy out of my system. I missed the memo on St. Patrick’s Day so decided to compensate by making some Irish soda bread. I also conveniently had 8 overripe bananas begging to be used, so banana bread it was as well. I ended up with a nice crusty loaf of healthy, hearty soda bread and four mini-loaves of banana bread, and I must say that there’s something deeply, almost profoundly, satisfying about seeing carbs rise and/or brown in the oven. I imagine people experience similar feelings of satisfaction from making things like babies and such, but for me, it’s all about the measuring, mixing, and baking. No babies necessary.
(Recipe after the jump)