This post has nothing to do with my internships but this cake is so good I just had to share the recipe. On a recent trip to an unnamed food warehouse (shameful on my part I know), I came across a southern dessert cookbook by the editors of Southern Living. I had tried so hard to get an internship with them despite their massive layoffs that I just couldn't resist picking it up and adding it to my cart. Last Sunday with it raining so hard and my banana's turning brown at a rapid rate I decided to try one of the recipes. Man oh man; I am so glad that I did. I've been nibbling on this delicious cake all week and it is still just as moist as it was Sunday night!
The recipe is posted below and although this cake is incredible tasty don't let the title fool you, it isn't a pound cake. A pound cake is so named because of its ingredient ratio, a 1:1:1:1 ratio of flour, butter, eggs, and sugar Traditionally this was a pound of each of those ingredients however as long as the ratio is preserved, the resulting cake will generally be very similar to that using the traditional quantities. My lack of a tube pan caused me to substitute a Bundt pan instead and the result was just as great. Don't worry if the batter takes up most of the pan, this cake doesn't rise very much.
Banana (not a) Pound Cake
(Courtesy of Classic Southern Desserts by the editors of Southern Living)
Makes 10 to 12 servings if you feel like sharing
Preheat your oven to 350F. Grease and flour a 10" tube pan or Bundt pan
In a mixing bowl cream 1 ½ cups of softened butter at a medium speed for 2 minutes or until creamy; gradually add 3cups of granulated sugar and continue beating for 5 to 7 minutes until light and fluffy. Add 5 eggs, one at a time, adding each egg after the yellow of the previous has just disappeared. Beat 2 minutes or until it looks like one mixture (not bits of fat mixed with egg), be careful not to over beat or you will have air pockets (tunnelling) in your finished cake.
In a second bowl combine 3 ripe bananas (mashed) with 3Tbsp of milk and 2tsp of vanilla, combining.
Sift together 3cups of all purpose flour, 1tsp baking powder, 1/2tsp salt in a third bowl.
Starting with the dry, add 1/3 of dry mix into the butter/egg mixture and combine, then 1/2 of your wet mixture. Repeat ending with the last third of flour and mix well between additions; do this at low speed as you just want things to get combined.
Pour the batter into your pan and sprinkle the top with 1/4cup of chopped pecans. Bake for 1hour and 20 minutes or until a skewer comes out clean. Let it cool in the pan for 10 to 15 minutes before removing it and finish cooling on a wire rack. (It takes about one hour to cool completely)