Introduction: Banana Bread Cake

About: Gabrielle Patin reporting for duty.

My mom showed me this recipe from Food and Wine and we made it for Mother's Day. Turned out Delicious!!


1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Scant 1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, softened
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon pure vanilla extract
3/4 cups mashed ripe banana (1 1/2 large),
1/4 cup plus 2 tablespoons buttermilk
3 large egg whites

Step 1: Preparation

Preheat the oven to 325 degrees. Butter a pan and line it with parchment paper; butter the parchment paper. Dust the pan all over with flour tapping out any excess. In a medium bowl, whisk the flour with the baking powder, baking soda and salt.

Step 2: Mixing: Part 1

In a large bowl, using an electric mixer, beat the butter and sugar at medium-high speed until light and fluffy (about 3 minutes). Beat in the egg yolks and vanilla extract. Add the mashed bananas and beat the mixture until smooth. Add half of the dry ingredients and beat at low speed until the batter is moistened. Beat in half of the buttermilk, then add the remaining dry ingredients and the remaining buttermilk.

Step 3: Mixing: Part 2

In a medium, beat the egg whites at medium-high speed until firm peaks form. Beat one fourth of the egg whites into the batter at low speed. Using a rubber spatula, fold in the rest of the whites until no steaks remain. Scrape the batter into the pan and smooth the top. Bake the cake for about 40 minutes, until the top is golden and springy and a toothpick comes out clean. The tip will be slightly cracked. Let cool for 15 minutes.

Step 4: Enjoy!

We forgot to add the egg whites, so the picture is this recipe, with no egg whites.

Still turned out delicious.