This recipe is being graciously shared with the NBC Connecticut viewers by the Eddinger family, good friends and neighbors of Chef Jamie's. When the late Barbara “Bobbi” Eddinger of Middletown had overripe bananas, they would not go to waste. They would be put to good use in this stellar cake recipe. Enjoy!
- 1 tsp. baking soda
- 2 tbsp. milk
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 stick softened butter (8 tbsp)
- 1 cup granulated sugar
- 1 egg
- 1/2 cup milk
- 1 cup mashed ripe bananas (about 2 bananas)
Preheat oven to 350°F. Grease or butter a 9” or 10” round cake pan.
In a small bowl, dissolve the baking soda in the first measure of milk and reserve. In a separate bowl, combine the flour, baking powder and salt. Sift the flour mixture or whisk to fully disperse the salt and baking powder, reserve.
Place the softened butter and sugar in a bowl. Using an electric beater, cream the mixture until very light and fluffy, about 3 minutes, scraping down the sides often. Add the egg and beat until incorporated. Add the milk, mashed bananas and the reserved baking soda and milk mixture. Beat until smooth. Add the reserved flour mixture and mix just until barely smooth, do not over mix at this stage.
Scrape the mixture into your prepared cake pan, level off and tap the pan against the counter to remove any large bubbles. Place the cake pan on a baking sheet to avoid burning the bottoms. Bake (about 35 minutes for a 10” pan or about 45 minutes for a 9” pan) or until a toothpick inserted in the center comes out clean. Let cool 15 minutes, invert onto a cake rack and let cool another 10 minutes before serving. Great served all on its own. If desired, dust lightly with powdered sugar and serve with whipped cream, crispy banana chips and a drizzle of chocolate or caramel sauce. Enjoy!