Despite what you may have thought, I haven’t forgotten how to blog. I’ve actually missed it like crazy! Unfortunately, I was out of commission (literally) for almost 2 months with mono, and then dealt with a stubborn laptop. Anyways, all is right in the world once again and I should be able to resume a (semi) regular posting schedule 🙂
Let’s talk about cake, shall we? I love it. Chocolate, Vanilla, Carrot, Lemon…you name it, I love it. This, of course, is no surprise, but if you’d like to act shocked I’d be ok with that. I also adore a good banana cake, and while it seemed like every one and their mother had what they consider to be the perfect recipe…I was still searching. Oh sure, I’ve made – and subsequently eaten – many great banana cakes – including a great one with peanut-butter icing that my Mom makes – but my search continued. For a while there, I just figured that banana cake perfection didn’t exist, and had resigned myself to trying something different every time.
Then, when I was least expecting it, there was light at the end of my banana cake tunnel! About a year ago, I tasted an absolutely delicious version…one bite and I was hooked. Was the search over? Would the hostess part with her recipe? Thankfully, yes – she told me the cake was called a Ponderosa cake, and after a short Google session I had the recipe at my fingertips. And now, my friends, I’m sharing the recipe with you. I hope you enjoy it as much as I do!
The All-Star Cast:
Butter (duh!), white sugar, brown sugar, eggs, vanilla, flour, bananas, baking powder, baking soda, salt, sour cream, cinnamon, and chocolate chips.
To start, cream together 1/2 c butter and 3/4 c white sugar.
While the butter and sugar are getting to know each other, get the rest of your ingredients ready. The fancy term for this is mise-en-place (“everything in its place”), and I can guarantee that it will make the cake come together quickly and effortlessly.
* 1 egg + 1/2 t vanilla
* 2 banana’s, mashed
* 1.5 c flour +1 t baking soda + 1 t baking powder + pinch salt
* 1/2 c sour cream
* 1/4 c brown sugar + 1/2 t cinnamon
* 3/4 c chocolate chips
Add the egg and vanilla to the creamed butter/sugar mixture, and beat until well combined.
Add the mashed bananas.
Add 1/3 of the dry ingredients to the wet ones, and gently mix in until just combined.
Next, stir in 1/2 of the sour cream.
Repeat the process until all of the dry ingredients and sour cream have been incorporated.
Now, this is where I diverted from the original recipe. If I had actually taken the time to read it properly, I would have known that I wasn’t supposed to add all of the chocolate chips at once.
I didn’t read the recipe, and I’m here to report that the only thing that was harmed in the consumption of this cake were my hips.
Oh well, all in the name of research, right?
Spread half of the batter in a greased 8 x 8 ” pan.
Sprinkle evenly with half of the brown sugar/cinnamon mixture.
Repeat with the remaining batter and cinnamon-sugar.
Bake at 350-degrees for 40-ish minutes.
If you can wait for more than 5 minutes after it comes out of the over…well, I commend you.
I’m not sorry. This cake is light and moist with a great texture, and is chock-full of flavour. I think my search for the perfect banana cake is over – is yours?
Until we meet again…