Happy Mother’s Day: Banana cake recipe, a gift for all
After several requests for this recipe, here it is just in time for Mother’s Day. This is a combination of three recipes used for inspiration and the available ingredients in the pantry.
Martha Stewart’s Baking Handbook: Banana-caramel cake.
Bon Appetit’s Fast & Easy Quick Recipes for Busy Cooks (the freebie for renewals): Honey spice cake.
And Hannaford Fresh Magazine: Daisycake decorating tips.
1 stick (½ cup) unsalted Vermont Creamery butter, softened
2 3/4 cups AP King Arthur flour, plus about 1/3 cup for dusting the bundt pan
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 very ripe bananas, mashed
½ cup Cabot yogurt
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 cup sugar
1/3 cup honey from Heavenly Honey Apriary
4 large Shadow Cross Farm eggs
Swirl and topping:
½ cup strawberries, quartered, mashed with 1 teaspoon honey
1/4 to ½ cup raisin bran flakes
Frosting and Decoration:
1 tub whipped frosting
1/4 sliced almonds
1/4 sliced dried apricots from Colchester’s own Sweet Energy
1 teaspoon dried cranberries from Colchester’s own Sweet Energy
assorted candies (optional)
Preheat oven to 350′ F. Butter or use cooking spray on bundt pan. Dust with flour. Tapping pan to remove any extra.
Sift together dry ingredients in a medium bowl, flour, baking powder, baking soda, pumpkin pie spice and salt. In small bowl, combine mashed bananas, yogurt and vanilla; set aside.
If you want to use an electric mixer at this point, feel free, however, a whisk worked well for me. Beat butter, 1 cup sugar and ½ cup honey until light and fluffy. Scrape the sides of a bowl as necessary. Add eggs, one at a time. Beating well between additions.
On low speed, add the flour mixture, half at a time. Beating well until combined. Pour half of the batter into the bundt pan. Pour the strawberry mixture in a ring on top of the batter. Pour the remaining batter on top of the strawberries. Gently tap the pan on the counter to settle some of the air bubbles.
Bake 45 minutes. Toothpick should be dry when inserted in middle of cake. Let cool in pan. Then invert on wire rack.
When cake is completely cool, set on parchment paper on cake plate or pedestal. Use your favorite frosting. I chose a whipped type from the grocery store.
However, al wadi al akhdar orange blossom water is my secret stir- in ingredient. This can be found in most International sections of the grocery store. Frost the cake, as desired. Thinning the frosting with a little lemon juice to make a glaze is a nice option.
Decorate with sliced almonds and sliced apricots to form daisy pattern. Use dried cranberries or small pieces of apricots for flower center.
Admire and enjoy! Happy Mother’s Day!
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Contact me at [email protected] with questions, comments, farms or farmers markets I should visit. Thanks!