This cake’s texture benefits from the use of buttermilk and cake flour. Due to food allergies, it is difficult to find cake flour at the grocery store that is safe for our family. A few years ago, I discovered that I could easily make my own cake flour substitute using All-purpose flour and cornstarch to deliver the benefits of cake flour without adding allergens. This recipe incorporates that substitution. If you would prefer to use premixed cake flour, simply use 2 full cups of cake flour instead of the All-purpose flour and cornstarch called for in the recipe.
Author: Jennifer from 1840 Farm
Ingredients
1stick buttermelted
2-3bananasI full cup, grated or mashed
½cupgranulated sugar
½cupdark brown sugar
2large eggs
1Tablespoonvanilla extract
1cupbuttermilk
2cupsAll-purpose flour
½cupcornstarch
1teaspoonbaking soda
½teaspoonsalt
½teaspoonground cinnamon
Optional
2cupsblueberries(fresh or frozen)
2cupschocolate chips
2Tablespoonsraw turbinado sugaroptional
Instructions
Preheat the oven to 350 degrees Fahrenheit. Prepare two loaf pans by lining with parchment, spraying lightly with pan spray, or brushing with release spread. Place the loaf pans on a baking sheet and set aside as you prepare the batter.
In a large mixing bowl, combine the melted butter, grated bananas, sugar, brown sugar, eggs, and vanilla. Stir with a large spoon or spatula until the mixture is well combined. Add the buttermilk and stir until smooth.
In a medium bowl, combine the dry ingredients: flour, cornstarch, baking soda, salt, and cinnamon. I like to use a dry whisk to combine the dry ingredients and break up any small lumps. You can sift them if you prefer.
Add the dry ingredients to the large mixing bowl in one addition. Stir to combine, mixing only until smooth. Add the blueberries and gently incorporate them into the batter.
Transfer the batter to the prepared loaf pans, dividing the batter equally between the two pans. I like to sprinkle a tablespoon of coarse raw sugar on top of each loaf to give it a shiny texture and bit of sugary crunch. You can skip this step if you prefer.
Transfer the pans to the warm oven. Bake for 45-55 minutes, rotating the pans around halfway through the baking time. The loaf is finished when it has developed a light brown color and a toothpick inserted into the middle of the loaf comes out clean or with small crumbs attached. The baking time required for this recipe can vary due to the inclusion of bananas and blueberries. If they are particularly ripe and juicy, the cake may require a few extra minutes to bake.
Remove the baked loaves from the oven to a wire rack. Allow the loaves to cool in the pans. Serve warm or at room temperature, dusting with a bit of powdered sugar if desired.
Notes
This cake can be stored for several days covered at room temperature. Slices are delicious toasted and topped with a pat of butter for breakfast.