I love this banana cake recipe from Dorie Greenspan. Last year she wrote on her blog about making little ones in muffin pans...I love the big cake, baked in a bundt pan and I love the little cakes baked in muffin tins. I made these with hand chopped Valrhona chocolate...These are just the thing when you have a few bananas that are looking mighty brown.
Classic Banana Cake, The Small Version
Adapted from a recipe by Ellen Einstein in Baking From My Home to Yours
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
2 very ripe bananas, mashed (about 3/4 cup)
1/2 cup sour cream or plain yogurt
3 ounces chopped chocolate, optional
Getting ready: Center a rack in the oven and preheat the oven to 350°F. Generously butter 12 regular-size muffin cups.
Whisk the flour, baking soda and salt together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then the egg, beating for about 1 minute. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed if the batter curdles), all the sour cream and then the rest of the flour mixture. Stir in the chopped chocolate by hand. Divide the batter evenly among the muffin cups.
Bake the little cakes for about 28 to 32 minutes, or until a knife inserted into the center of the cakes comes out clean. (The cakes will rise above the muffin cups, dome and then spread out and flatten beyond the cups—that's fine.) Transfer the muffin tin to a rack, cool for 3 minutes, then gently turn the little cakes out of the tin. Cool to room temperature on a rack.
Storing: Wrapped airtight, the little cakes will keep at room temperature for 2 or 3 days or in the freezer for up to 2 months.
Playing Around: To make this as a Bundt cake, double the ingredients, use a generously buttered 9- to 10-inch (12-cup) Bundt pan, and bake the cake for 65 to 75 minutes, checking it at the 30-minute mark and covering it loosely with a foil tent if it's browning too quickly. Let the cake cool on a rack for 10 minutes before unmolding.
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