Cordon Rose Banana Cake

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This moist, light, exquisitely tender cake with the rich taste of banana is accented by the lively tang of sour cream and lemon. The 2-inch layer is perfect as a European-style torte. Unfrosted it makes a great picnic cake. Because chocolate and banana are such a great combination, Sour Cream Ganache is sublime with this cake. For a more subtle combination, pick up the lemon accent instead and frost with Lemon Buttercream.

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Ingredients

  • 2 large ripe bananas
  • 2 tablespoons sour cream*
  • 2 large eggs
  • 2 teaspoons lemon zest
  • 1 1/2 teaspoons vanilla
  • 2 cups sifted cake flour
  • 3/4 cup + 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter (softened)
  • for extra moistness, you can use up to 1/2 cup sour cream

Preparation

Step 1

1. Preheat the oven to 350 degrees.

2. Grease one 9-inch cake pan or 9-inch springform pan, line the bottom with parchment paper, grease the parchment and flour the entire pan.

3. In a food processor process the banana and sour cream until smooth. Add the eggs, lemon zest and vanilla and process briefly to blend.

4. 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 develope the cake's structure. Scrape down the sides. Gradually add the remaining banana mixture in 2 batches, beating for 20 seconds after each addition. Scrape down the sides.

5. Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake for 30 to 40 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink away from the sides of the pan only after removal from the oven.

6. Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small metal spatula and unmold or remove the sides of the springform pan. Allow the cake to cool completely before wrapping airtight.

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