Author Notes: This cake is suited to the holidays, because I think it tastes better made the night before! I like it in the morning with tea or coffee, but would not say no to sampling it in the afternoon, or as dessert. —Cristina Sciarra
Makes: two 8" cakes
Ingredients
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3/4
cup unsalted butter, melted, plus more for greasing the pan
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3
cups all-purpose flour, plus more for flouring the pan
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3
very ripe bananas
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1
medium lemon
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11/2
teaspoon baking soda
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1/4
teaspoon salt
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1
pinch nutmeg
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1
cup sugar
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3
large eggs
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1
cup light brown sugar
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11/2
cup buttermilk
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1
punnet fresh blueberries, or 2 cups of frozen
Directions
- Heat the oven to 300°F. Butter and flour the pans.
- In a small bowl, mash bananas. Zest the lemon directly over the bowl, add lemon juice, and mix. Set aside.
- In a medium bowl, sift flour, baking soda and salt. Add the nutmeg and set aside.
- In a large bowl, mix melted butter, white sugar and light brown sugar. With an electric mixer, beat in eggs one at a time until the mixture is light and fluffy. Add the banana mixture to the large bowl and mix. Alternate adding flour mixture and buttermilk until entirely incorporated.
- Toss washed blueberries with a pinch of flour. (This will help them not sink in the batter). Add to the batter and mix.
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Bake in the center of the oven for about an hour, or until a fork comes out clean.
Let the cake cool before serving. (You can also cover it with plastic wrap, and eat it the next morning.)
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