This cake…. well, it’s fabulous. Really fabulous. Light, fluffy, sweet but not cloying, moist– and *impossible* to screw up. It even acts as a natural air freshener. Y’know how I know that?
Well, to begin with, I had never even heard of banana cake. Banana bread, yes, banana cake, no. But when I ordered extra bananas for banana bread (has anyone else noticed that Safeway delivery never gives you what you ask for? ahem…), the boy requested banana cake. Banana crunch, cake, actually, to mock his favorite banana crunch cake from Entenmann’s. I looked for an “official” mockup recipe, but couldn’t find one… so I figured I’d wing it.
I started out with a basic buttermilk banana cake recipe… and proceeded to destroy it. I ran out of granulated sugar, so I subbed in brown sugar. I accidentally added an extra cup of flour, so I tossed in 2/3 cup more buttermilk. I used up some leftover egg yolks not realizing that I’d need more whites later, and didn’t feel like wasting more eggs… so I threw in some butterscotch schnapps, baking soda, and baking powder. And then we decided to go out to dinner, so I tossed the batter in the fridge for an hour and a half before making the topping and baking it. Yet it came out perfectly. The cake part, that is. The topping melted and caramelized, not turning into a crunch, so if that’s a problem for you, pick another topping recipe (or use cream cheese frosting.) If it’s not, use this one, and optionally put on walnut bits or banana slices as well.
Preheat oven to 350F, and butter/ oil 2 9″ round baking pans.
1 stick (1/2 c) butter
3/4 c granulated sugar
3/4 c brown sugar
2 egg yolks
1 C buttermilk (can sub in 1 C milk with a squeeze of lemon juice or vinegar)
2 T baking soda
1 T baking power
3 c flour
1 t vanilla extract (better to leave it out than to use artificial)
1/2 oz butterscotch schnapps
3 large bananas, mashed
Optional: 1 cup broken up walnuts or almonds, 1 t cinnamon, 1/4 t cloves and/or nutmeg
1 c brown sugar
1/2 stick (1/4 cup) butter
1 oz butterscotch schnapps
Optional: up to 2 c rolled oats, chocolate chips, nuts, etc
Optional: Banana slices
Beat butter and sugars in the bowl until fluffy. Add egg yolks, one at a time. Dissolve baking soda and baking powder in buttermilk and add to bowl gradually. Add flour one cup at a time, stirring constantly. Mash vanilla and schnapps into bananas, then mix into the cake batter. Add nut pieces and spices if desired and divide the batter equally between the two pans.
In a new bowl, dump in all topping ingredients except for banana slices and mix together until it forms small, discrete chunks. I think that the ideal way to do this is with your hands, but if you’re squeamish, a fork or a mixer will do. It just won’t chunk as nicely. Distribute banana slices evenly on top of the batter in the pans if desired. Then, sprinkle topping chunks on top of batter as evenly as possible.
Bake the cakes at 350 for approximately 40 minutes (took closer to 30 in my oven), or until a toothpick inserted in the center comes out clean and dry– this will be approximately 15 minutes after the smell starts to lure your family, neighbors, and stray dogs into your kitchen. Ideally, serve with milk.