BANANA CAKE

Some of my favorite recipes come with a story, and this banana cake—picked up at Borough Market back in 2005—is one of them. Every weekend, I would wander the market, taking in the sights, sounds, and smells, and I always found my way back to one of my favorite vendors for the banana cake. I loved it so much they shared the recipe, and I’m so happy I’ve kept it all these years. Moist, banana-packed, and gently sweet, this is a cake everyone will love. Bake it at home, and please let me know what you think. Enjoy!

Recipe

Ingredients

  • ⅔ cup (10½ tbsp) unsalted butter, softened

  • 1 cup granulated sugar

  • 1 teaspoon baking powder

  • 3 large eggs

  • 1½ cups all-purpose flour

  • 7 very ripe bananas, roughly chopped

  • ½ cup buttermilk or plain natural yogurt

  • 1 teaspoon vanilla extract

  • Chocolate glaze (optional)

Instructions

  1. Cream the butter and sugar until light and well combined.

  2. Gradually add the eggs, mixing well after each addition, then stir in the buttermilk or yogurt and vanilla.

  3. Add the remaining ingredients and mix until just combined.

  4. Grease or butter an 8-inch square baking pan.

  5. Bake at 350°F for 30–40 minutes, or until a skewer inserted in the center comes out clean.

  6. Allow to cool slightly before adding chocolate glaze, if using.

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