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
comments. Comment here or there.
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
comments. Comment here or there.