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Ingredients
- 2 large ripe bananas
- 2 Tablespoons sour cream*
- 2 large eggs
- 2 teaspoons grated lemon zest
- 1 1/2 teaspoons vanilla
- 2 cups (200 g) sifted cake flour
- 3/4 cup + 2 T. (170 g) sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 10 Tablespoons unsalted butter -- softened
Preparation
Step 1
Preheat oven to 350.
In a food processor (I use a mixer), blend the banana and sour cream until smooth. Add the eggs, lemon zest, and vanilla and process briefly just to blend.
In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and 1/2 the banana mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and strengthen the cake's structure. Scrape down the sides. Gradually add the remaining banana mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure. Scrape down the sides.
Scrape the batter into the pan and smooth the surface with a spatula. Bake 30 to 40 minutes until the center comes out clean. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan for 10 minutes. Unmold and let cool completely before wrapping.