Banana cake

The original of this recipe calls for frosting, but Michelle and I found it too sweet. We mixed in teff as a way to give it a different crumb structure. We enjoy the results, for sure.

Makes a couple small loaf pans or “one 9 x 13 inch rectangular cake” (should try with a couple 9 inch cake pans).

Cake:

• 10.5 or 8.5 oz of AP flour or pasty flour (less if using teff)
• 2 oz teff (for a different crumb structure)
• 19oz (2 2/3) cups sugar
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 3 large or 4 small very ripe bananas
• 3 eggs
• 1/2 cup buttermilk (or just squeeze a small lemon and fill whole milk to to 1/2 C line and sit for 10-20 min)
• 3/4 cup canola oil
• 1 1/2 teaspoons vanilla extract

1. Heat the oven to 350 degrees.
2. Grease 9×13 inch pan or two 8 inch cake pans.
3. Into a large bowl sift together the flour, sugar, baking powder, baking soda and salt.
4. In the bowl of a stand mixer, or in a large bowl with a hand mixer, mash the bananas with an electric beater until smooth.
5. Mix in the eggs, one at a time, until each is completely incorporated.
6. Mix in the buttermilk, oil and vanilla.
7. Mix the dry ingredients into the batter just until thoroughly combined.
8. Pour into pan(s).
9. Bake for 35 to 40 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched.
10. Cool on a rack.

Adapted from The Wednesday’s Chef: Clementine Bakery’s Banana Cake