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03 May 2013 @ 10:24 pm
Buttermilk Banana Cake  
*waves sheepishly* I kind of disappeared didn't I? I am still alive and doing fine. How are all of you?

Going on vacation completely got me out of the habit of posting. Also, I am apparently less good than I hoped at balancing two fannish sites, and it doesn't help that tumblr encourages my graphics interest so much. I've been finding myself fooling with photoshop for things to post when I have free time instead of writing anything.

Since I haven't been posting, I haven't been keeping up here either. I started to get behind weeks ago and then started avoiding. Bad I know but it seems easier to avoid when things pile up. Going forward I really do want to keep involved here with all of you so I am going to try! So right now you get a recipe for a cake I made yesterday, shortly a few Carlyle pictures I've posted to tumblr, followed by some stills for Sunday's episode, and then me going through my flist and making comments/going through my inbox and clearing it out. Oh, and please bring any news to my attention in case I miss it as I read through!

Buttermilk Banana Cake

This cake was made out of necessity since Chicklet has decided that eating bananas is passe. Last week she liked them and this week she doesn't. Kids!

However, I can complain too much since I think this is my best ever rendition of a plain banana cake. It's incredibly simple and incredibly soft and tender. I used all white flour this time since I don't have any whole wheat pastry flour but I'm sure half or more could be substituted in and even improve the flavor.

1/2 c butter (8 tbsp)
2 2/3 c pastry flour, or 1 1/3 cups all-purpose flour and 1 1/3 cups cake flour
2 c sugar
3/4 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
3 large or 4 small very ripe bananas
3 eggs
1 cup buttermilk

1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract

Heat the oven to 350F. Melt butter and set aside to cool. Into a medium bowl sift together the flour, sugar, baking powder, baking soda and salt.

In a large bowl mash the bananas with a fork or potato masher until mostly smooth. Mix in the eggs, one at a time, until each is completely incorporated, then mix in the buttermilk, cooled butter, oil and vanilla. Finally, mix the dry ingredients into the batter just until thoroughly combined.

Pour into a greased 9-by-13-inch pan. Bake for 40-50 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched. Cool on a rack.

This entry was originally posted here and has comment count unavailable comments. Comment here or there.
daybreak777: breaddaybreak777 on May 4th, 2013 02:57 am (UTC)
Glad you're okay. I've had banana cake all week because it was on special at Whole Foods. But I'll keep this recipe in mind for the future. Gosh, I still want to throw some walnuts in it, though. ;-)

I'm itching to make a carrot cake for someone. It's a lot to do so I hope some special occasion comes up soon!
Chloris: Once Upon Regina tastychloris on May 4th, 2013 03:03 am (UTC)
Sorry! Your message was what got me to post again but I also felt guilty so it took awhile to get me moving.

Walnuts would be excellent in it. I was going to add pecans (since I have some laying about) but then I forgot. I tend not to buy sweet breads/cakes at the market as a bit of a way to keep control - as in I don't get banana cake unless I go through the trouble to make it.
daybreak777: sconesdaybreak777 on May 4th, 2013 03:24 am (UTC)
No guilt! You post cake! That creates a clean slate right there. Cake = welcome back, Chloris! My world is pretty simple. :-)

I do the same thing too with cake. As a trigger food I really can't have it around too much. At least the cake I bought was made with great ingredients at WF.

I have a bag of pecans around too from a relative's tree, no less. Free pecans! I have to shell them soon. Might make banana pecan scones. Mmmm. Scones. :-)

My note was just that you were missed, that's all. So don't look back, only forward. And straight on 'til morning. ;-) Fun stuff happening the next coupla weeks!

Edited at 2013-05-04 03:28 am (UTC)
Chloris: Once Upon Mr. Gold big smilechloris on May 4th, 2013 03:32 am (UTC)
Then I'm glad I arrived with cake in hand as it were!

Oooh...free pecans. I'm envious. Banana pecan scones sound like the perfect way to use them.

And I know but I still felt guilty about leaving for the shiny.
earthspirits: chocolate cakeearthspirits on May 5th, 2013 02:25 am (UTC)
Welcome back, and thank you for sharing the yummy recipe! : )
Chloris: Once Upon Regina tastychloris on May 6th, 2013 02:07 pm (UTC)
I figured it is always best to come bearing treats. :) And this reminds me that I have an excellent recipe for strawberry trifle to share as well. Strawberry season is in full swing/or about to begin so it is the perfect time to make it.
Bruce Springsteen, you're not the boss of metrickseybird on May 5th, 2013 08:34 am (UTC)
I have never met a banana cake I didn't like
Chloris: Food cookieschloris on May 6th, 2013 02:09 pm (UTC)
Then you would like this one! Jay has pronounced it my BEST EVER.