Best Banana Cake

It makes me crazy to see a recipe for perfectly adequate cake which then proceeds to suggest serving it with whipped cream, creme anglaise, etc., or which proceeds to drown the cake with heavy gobs of frosting or glaze.  A perfect example of this malady is this banana cake which appeared in the lovely Modern Baker.

In the photo, the cake is piled high with whipped cream and then coconut is pressed on.  While it sounds like a good combination,  this preparation does not do the cake justice; the cream dulls the banana flavor, while the texture of the coconut clashes with that of the cake's.   It was torture to let the cake get cold and

embarassing to cover it up. 

There are certain recipes that are so good that you make them often, which become part of your routine.

for me, that's this recipe.

Banana-Rum Cake

2 1/2 c. flour

1 t. baking powder

1/2 t. baking soda

1/4 t. salt       >optional

1 1/2 sticks butter, softened

2/3 c. white sugar

1/3 c. packed brown sugar 

2 t. vanilla extract

3 large eggs

1 c. mashed bananas

2/3 c. milk

1 T. dark rum 

Heat oven to 350 F.  Combine flour, baking soda & powder, mix well, set aside.

Combine butter, sugars, and vanilla, beat til light and fluffy, about three minutes.  Beat in eggs one at a time, beating well after each is added.  In another bowl, stir bananas, rum and milk together til blended.

To butter mixture, add 1/3 of flour mixture, stir, then add 1/2 of banana mix. Continue to incorporate, beginning and ending with flour mix.  After combined, beat for a solid 3 minutes.

Pour into greased 13x9-inch pan.  Bake until golden, wonderfully fragrant, and firm to the touch.

It will be agonizing, but wait until lukewarm to cut into squares.