Email to Cat      

Banana Cake with Brown Sugar Glaze

Source of Recipe


Bon Appetit, September 1987






List of Ingredients



• 3 medium very ripe bananas
  
• 3 eggs
  
• 2-1/4 cups sugar (16 ounces)
  
• 1 cup plus 2 Tbsp (2-1/4 sticks) unsalted butter, cut into 10 pieces, at room temperature
  
• 6 Tbsp plain yogurt
  
• 1 Tbsp vanilla extract
  
• 1 Tbsp dark rum
  
• 2 cups plus 2 Tbsp cake flour (8-1/2 ounces)
  
• 1-1/2 tsp baking soda
  
• 1/4 tsp salt
  
• .
  
• -- Brown Sugar Glaze --
  
• 1/4 cup (1/2 stick) unsalted butter
  
• 1/2 cup firmly packed light brown sugar
  
• 3 Tbsp milk
  
• 1/2 cup confectioners' sugar, sifted
  
• 1 tsp vanilla extract
  






Instructions



1. For Cake: Position rack in center of oven and preheat to 350 degrees (F). Butter a 12-cup Bundt pan. Dust with flour, shaking out excess.
   
   
2. In food processor fitted with steel knife, process bananas until almost smooth but still retaining some texture, using on/off turns. Remove from work bowl. Do not clean bowl. Add eggs and sugar to processor and blend until fluffy, stopping once to scrape down sides of work bowl, about 1 minute. Add butter pieces and mix 1 minute, stopping once to scrape down sides of bowl. Add yogurt, vanilla and rum and blend 5 seconds.
   
   
3. Stir flour, baking soda and salt together in large bowl. Gently but thoroughly fold in egg mixture and 1-1/2 cups banana (save remainder for another use). Spoon batter into prepared pan. Bake until tester inserted in center comes out clean, about 38 minutes. Cool in pan 5 minutes. Invert cake onto rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly and refrigerate.)
   
   
4. For Brown Sugar Glaze: Melt butter in heavy small saucepan over low heat. Add brown sugar and cook until bubbly, swirling pan occasionally, about 30 seconds. Increase heat to medium-high and cook 2 minutes, stirring constantly. Add milk and cook 1 minute. Remove from heat. Add confectioners' sugar and vanilla; stir until smooth. Use immediately.
   
   Place piece of waxed paper under cake. Spoon warm glaze over cake, allowing excess to drip down sides. Serve at room temperature.