So not an answer but a great tip I got from my mom. Let your bananas get really dark spotted then freeze. When ready to bake, defrost and cut one end off and the fruit just spills out. Very little mashing needed. Sometimes a bit liquidy, but always tastes awesome. Very banana-y.
I made my first scratch banana cake this past week.
This is the recipe I used:
http://allrecipes.com//Recipe/banana-cake-vi/Detail.aspx
I made a few changes--used cake flour rather than AP and baked at 300 degrees rather than 275. It was OK, but didn't rise very much. Didn't work well as cupcakes (small, flat, dense).
Here's another one I'll probably try next:
http://www.epicurious.com/recipes/food/views/Banana-Layer-Cake-with-Cream-Cheese-Frosting-4694
I'd have tried this one first, but the amount of liquid seemed really low (1/4 cup).
I had a hard time trying to decide on filling and frosting. Lots of options for these, including chocolate, peanut butter, caramel, cream cheese. I used choc ganache filling and caramel cream cheese frosting. Added some of Jodie F's caramel to a cream cheese frosting.
Of all the new recipes I tried last week, the Jodie F caramel filling recipe was the absolute best! That stuff is like heroin, and I'm not even a huge caramel fan.
Not sure why the links in my above post aren't working.
The first link is to allrecipes dot com. Just search for "Banana Cake VI."
The second link is to epicurious dot com. Search for "Banana Layer Cake with Cream Cheese Frosting" that was in Bon Appetit 10/97.
I should also add that my family really liked the Banana Cake VI. I just need to tweak the recipe or alter my procedure to make it a little less dense/flat.
I use the buttermilk banana cake recipe from here and it is amazing. My picky son even loves this cake with peanut butter buttercream. YUM!!!
http://cakecentral.com/recipes/2381/buttermilk-banana-cake
So not an answer but a great tip I got from my mom. Let your bananas get really dark spotted then freeze. When ready to bake, defrost and cut one end off and the fruit just spills out. Very little mashing needed. Sometimes a bit liquidy, but always tastes awesome. Very banana-y.
I do too - it works great.
I use the Epicurious recipe suggested above all the time. Very good flavor and texture...in fact just used it for a Father's Day cake and it was delicious.
I use the Epicurious recipe suggested above all the time. Very good flavor and texture...in fact just used it for a Father's Day cake and it was delicious.
Good to know--I'll try it next time!
The recipe had great reviews and I love that site, but I was scared of the low liquid. I know the bananas contribute some, but I usually freeze my bananas. Then, I let them thaw and pour off the water/liquid and puree the 'concentrated' banana in a food processor. I was worried that my bananas had a lower percentage of liquid.
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