I love banana cake so much that I tend to try 2-3 new recipes for it every year — this one by David Lebovitz is terrific — moist and redolent with banana flavor. The original recipe zhugges up the base banana cake, adding a chocolate frosting and salted candied peanuts on top of that… but I never got beyond the cake! I like to buy the best (often lakatan) bananas I can find, then intentionally let them get overripe and black and mushy so that I can make a flavorful banana cake! Needless to say, my banana suki thought I was mad crazy when I asked for seriously overripe bananas… she didn’t have any, and gave me a whole bunch of perfectly ripe bananas as a Christmas present and told me to just wait until they turned black… :)
This recipe is from Mr. Lebovitz’s book, “Ready for Dessert” — a photo of it appears on the cover of the book. I made several recipes from this book over the holidays and was very pleased with the results. If you want to try this cake, see the recipe, here. Sorry, was too lazy to re-type the ingredients and method. But the cake was absolutely delicious and you need to check out this recipe if you are a fan of banana cake.
A few notes on getting this done well. The bananas must be overripe. Mush them and make sure they are gelatinous and fragrant. The espresso powder is a surprising but welcome addition, so is the cinnamon. Use lots of pecans, and toast them first. Walnuts are an alternative, but pecans ramp up the flavor. I didn’t have enough sour cream, so I added heavy cream and it turned out nicely. Thank you Mr. Lebovitz for what is definitely one of my top 3 banana cake recipes in my ever-running and changing list of banana cake recipes… :)
P.S. On banana cakes drying out. I find that cakes made with oil (vegetable or olive) tend to stay moist longer, and even after a stint in the fridge. Cakes made with butter generally seem to dry out faster. But then again, this isn’t a big deal in our household, as banana cakes don’t really last that long, and refrigeration is often not required…