Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4
Recipe by MyRecipes July 2013

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Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
25 mins
bake:
45 mins
total:
1 hr 10 mins
Yield:
Serves: 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F; butter and flour a 9-inch springform pan. In a bowl, whisk flour, baking powder, baking soda, salt and nutmeg. In a separate bowl whisk buttermilk, bananas and vanilla.

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  • In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time. Scrape down sides and bottom of bowl; beat again. Beat flour mixture into butter mixture in thirds, alternating with half of banana mixture, until batter is smooth. Spread batter in pan.

  • Bake cake until golden and a tester inserted into center comes out clean, about 45 minutes, rotating halfway through. (Tent pan with foil if cake is browning too quickly.) Cool completely in pan on a wire rack.

  • Make icing: In a skillet over medium heat, melt butter, swirling occasionally, until it has stopped foaming and milk solids in bottom of pan have turned golden brown and smell nutty, about 7 minutes. Transfer to a bowl and let cool slightly. Whisk in confectioners' sugar, cream, vanilla and salt until smooth.

  • Run a knife around inside edge of pan; release cake ring. Spread icing on top; serve.

Source

Back to School Special

Nutrition Facts

430 calories; fat 17g; saturated fat 10g; protein 5g; carbohydrates 66g; fiber 2g; cholesterol 81mg; sodium 342mg.
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