banana nut cake

The obituary said she died peacefully on June 16.   At 91, after a full and fruitful life, she deserved that.  While her son and daughters and friends will mourn her passing, they will honor her by living their lives the way in which she lived hers.  Every day to the fullest.
Maxine House Wood Poe was a feisty lady.  Widowed at an early age, she raised four children to adulthood by herself.  She was a career woman when being a “career woman” wasn’t the thing.  It was born of necessity, but one she gladly accepted in ensure that her children’s opportunities were not short-changed.  Nancy, Rita, Ann and David Jr. were expected to do well, and they did.  Their momma would accept nothing less.
I have lots of memories of Nancy’s mom.  Her deep laugh.  Her sassiness and sarcasm.  To say she was a tad bit bossy would definitely be an understatement! 

And this banana nut cake.  Well, almost.  I have adapted it over the years to suit my family, but it originally came from her.

She would have made hers as a layer cake; I take the easy way out with this Bundt version.   I hope Maxine would approve.
I have no doubt that she would tell me right quickly if she didn’t:).
Banana Nut Cake with Buttermilk

3- 4 fully ripe bananas, peeled and cut into 1/2- inch chunks
1/3 – 1/2 cup dark brown sugar, packed
3 Tablespoons butter, unsalted, cut into small chunks
1/2 cup unsalted butter at room temperature
4 egg yolks
1 1/2 cups sugar
4 egg whites
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped toasted walnuts or pecans, chopped
1 teaspoon soda
2 Tablespoons warm water



Preheat the oven to 375 degrees.

Line a 2-quart baking dish with aluminum foil.  Toss in the banana pieces, butter and dark brown sugar.  Stir to coat the bananas.  Bake for 20 minutes; stir then bake an additional 15-20 minutes until the bananas have browned and the sugar has caramelized.  Cool. 


Grease and flour a 10-inch Bundt  or tube pan.  Beat eggs whites until stiff.  Sift flour, salt and baking powder and set aside.


Cream butter and sugar until light and fluffy.  Add yolks one at a time, beating well after each addition.  Add the roasted banana pulp, vanilla extract and buttermilk; mix well.  Dissolve the baking soda in the warm water and fold into the cake batter.  Add the flour 1/2 cup at a time, mixing well after each addition.  Fold in the toasted, chopped nuts. Fold in the beaten egg whites and stir until whites are incorporated well.  

Bake at 350 degrees for 25-30 minutes if using cake pans or 60-70 minutes if using the Bundt or tube pan.  Cake is done when a toothpick inserted in the center comes out clean and the top springs back without indentation.

Remove to a cake rack set over a sheet of aluminum foil or parchment paper.

Glaze as directed below.

 

Buttermilk Glaze

 1/2 cup unsalted butter
1 cup dark brown sugar
1/2 cup buttermilk
1/2 teaspoon baking soda


Just before removing the cake from the oven, make the glaze.  Melt the butter in a large saucepan.  Add the brown sugar, buttermilk and baking soda.  Bring to a boil, stirring constantly for one minute.

While the cake is still in the pan and on the cake rack, poke a number of holes throughout the cake.

Pour half of the glaze over the hot cake in the pan immediately after removing the cake from the oven.  Let the cake stand in the pan 15 minutes  before turning out onto a cake rack to continue glazing.  Poke additional holes as needed in the top of the cake and spoon the glaze over scraping up excess from the foil or parchment paper to return to the cake.

Sprinkle with salted caramel sugar or finely chopped nuts as a garnish, if desired.

Cool completely before slicing.  The flavors improve if allowed to stand for several hours or overnight.