A ten-minute cake

Buttermilk Banana Cake 3

The story that accompanies this cake is extremely short: I’m on an insane dose of steroids. Steroids make a person hungry. They make me crave, in particular, anything remotely sweet. (Steroids also make you believe you’re invincible, which is why I reorganized the living room and four bookshelves this weekend.)

I’ve made it twice now, in three days. It’s the love child of banana bread and the simplest vanilla cake, just sturdy enough to carry across the living room in the palm of your hand, if you’re into that sort of thing, but sweet enough to dependably call a dessert.

The first time, I noticed that it only took me about ten minutes to scrape together. The second time, it took 8, but then I realized I’d already heated the oven and the milk and eggs were out on the counter. That adds a portion of a minute, easily.

So it might take you eleven minutes. Twelve, if you’re a deliberate masher or if you have an unreasonably large kitchen.

For the record, the kind of steroids I’m on do not make one a better athlete. Unless eating cake is a sport. In that case, sign me up.

Buttermilk Banana Cake whole

Ten-Minute Buttermilk Banana Cake (PDF)

Laced with cardamom, this stir-and-dump cake is a good, reliable crutch for the dessert-desperate. Serve the cake warm, with whipped cream and sliced bananas, if you’re so inspired.

TIME: 10 minutes active time
MAKES: 8 servings

Vegetable oil spray
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
2 very ripe bananas, well mashed
1 cup sugar
1 cup buttermilk
2 large eggs
1 teaspoon vanilla
1/2 cup vegetable oil

Preheat the oven to 350 degrees. Spray a 9” cake pan with the vegetable oil spray and set aside.

Whisk the flour, baking powder, cardamom and salt together into a mixing bowl and set aside.

Mash the bananas in the bottom of another mixing bowl. Add the sugar, buttermilk, eggs, and vanilla, and whisk until well blended. Add the dry ingredients and the oil, and gently fold the batter together with a spatula, just until no dry spots remain.

Pour the batter into the pan and bake the cake on the middle rack for 35 to 40 minutes, or until the cake is lightly browned at the edges and just barely beginning to crack in the center.

When the cake is done, let it cool for about 10 minutes. Run a small knife around the edge. Using oven mitts, place a cooling rack on top of the cake pan and flip the cake and the rack together. Remove the cake pan, so the cake is upside-down on the rack. Place a serving plate upside-down on the bottom of the cake, and flip the plate and the rack together, so the cake is now right side-up on the serving plate. Serve warm.

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14 Comments

Filed under Cakes, dessert, fruit, recipe

14 responses to “A ten-minute cake

  1. Awesome. Young folks say that when things really don’t merit the term; but this cake is awesome, and so are you. Cannot make to stir this up. Go-to cake. Brilliant.

  2. Your intro made me laugh. Just saw a New Yorker cartoon where two women were talking over coffee, and one said something to the effect of, “With all that’s going on, I had to find an inner strength that I didn’t know I had in my medicine cabinet.”

    Was going to make an olive oil cake today, but yours sounds better, and I have bananas in the freezer taking up space. Thanks!

  3. Lulu

    This was so good I would even make it without changing the recipe!

  4. Tonya

    Looks great! need to get some cardamon and will be eating this very soon! I also grew up with banana bread and this will be a great for using those ripe bananas!

  5. Kris B

    That looks fantastic! What is your favorite vegetable oil for cakes?

  6. Kris, I use canola oil. And for the record, this study, out in March by the Harvard School of Public Health, says that replacing saturated fat (butter) with polyunsaturated fat (canola oil) can cut the risk of heart attacks:

    http://www.hsph.harvard.edu/news/press-releases/2010-releases/saturated-fat-polyunsaturated-fat-cut-heart-disease-risk.html

    In my brain, this says cake = healthy.

  7. Bree

    Oooh, this sounds good — and baby friendly!

  8. That looks great… Unassuming and delicious!

    For what it’s worth, i hope whatever is necessitating the ‘roids is resolved soon. I’m weaning my dog off Pred and it’s been hell!

  9. Kris B

    I think this might be the healthiest cake ever… ;-)

  10. Beth

    We’ll be topping ours with Nutella tonight… :D

    • Funny you should mention that, Beth. There was some pretty serious trash-talking the first night I made it, between Nutella lovers and haters. We spread some on ours, too.

  11. I am so gonna make this. And am so pleased that despite your requirement of super-power-inducing-steroids you chose something those of us without super powers have time to make. thanks for the wonderful idea.

  12. Pingback: The Great Cupcake Extravaganza, Part Banana « Croque-Camille

  13. Brown bananas on clearance today, cake in the oven tonight. Love the addition of cardamom, smells divine!

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