| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Firmly packed light brown sugar |
| 6 |
tb |
Unsalted butter; room temperature |
|
|
; (3/4 stick) |
| 2 |
lg |
Ripe bananas; sliced |
| 1 1/2 |
c |
Cake flour |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Mashed ripe bananas; (about 2) |
| 1/2 |
c |
Buttermilk |
| 1 |
ts |
Vanilla extract |
| 1 1/4 |
c |
Sugar |
| 1/3 |
c |
Vegetable shortening |
| 2 |
|
Eggs |
INSTRUCTIONS
Position rack in lowest third of oven and preheat to 350F. Using
electric mixer, cream brown sugar and butter in medium bowl until
well mixed. Spread brown sugar mixture over bottom of 9-inch square
baking dish with 2-inch high sides. Arrange banana slices atop brown
sugar mixture, covering completely. Set cake pan aside.
Combine flour, baking soda, baking powder and salt in small bowl. Mix
mashed bananas, buttermilk and vanilla in another small bowl. Using
electric mixer, cream 1 1/4 cups sugar and shortening until fluffy.
Add eggs 1 at a time, beating well after each addition. Add dry
ingredients alternatively with buttermilk mixture, mixing until just
combined. Pour batter over bananas in pan. Bake until cake pulls away
from sides of pan and tester inserted into center of cake comes out
clean, about 1 hour 5 minutes. Transfer to rack and cool slightly.
Turn cake out onto plate. Serve warm or at room temperature.
Serves 6.
Bon Appetit October 1992
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