Posted by Lauren
It’s time to talk about cake. Better yet… banana cake from a blender. If you’re like me, you might stock up on extra bananas just so that a handful will reach that perfect spotty brown color. Freckled bananas are ideal for baking – NOT eating. Ew, mush.
You might have seen the above photo on Instagram – I was so excited about the ease of “blender cake batter” that social media seemed like the right outlet. Anyways… our house had about 12 bananas on the verge of passing their prime, so I used up 4 in a blender experiment Saturday night. The trial went so well that I can’t stop myself from posting about it now, although I think a few more tests are in order to confirm accuracy ;)
Banana Cake (or Banana Bread) in a Blender
2 cups mashed (super ripe) bananas (I used 4 bananas)
1 cup granulated sugar
1/2 cup unsalted room temperature butter
1 cup all-purpose flour
1 cup soy flour
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/4 cup egg whites
Sprinkle of sea salt
- Preheat your oven to 350* F and grease/cooking spray a 13×9 pan.
- Set up your high power blender (Vitamix, Blendtec, etc; this recipe wasn’t tested with a basic blender). Peel bananas, put them in the blender, and blend until decently smooth. Small banana chunks are ok. Pour 80% of the mashed bananas into a bowl and set aside.
- Place sugar and then butter into the blender, in that order. Slowly turn to speed 5/10. It took me about 4 minutes for the butter and sugar to start creaming together fully. I had to stop the machine once to push some larger butter chunks closer to the bottom/blade. This might be easier with spread butter…
- While your butter and sugar
become best friendscream, whisk together the all-purpose flour, soy flour, baking powder, cinnamon, and nutmeg in a bowl. Make sure you sift your flours! Sifting = Success. Why soy flour? Because I had it on hand, it reduces the gluten content a smidgen, and it has a slightly nutty flavor that goes will with banana/cinnamon.
- Add the egg whites, vanilla, and mashed bananas back to the blender. Blend until fully incorporated. This shouldn’t take more than a minute or so. The mixture will be the consistency of a very thick smoothie.
- Pour the contents of the blender in to the bowl of dry ingredients and stir together with a wooden spoon. I love a good wooden spoon. Pour the mixture into the baking pan and bake for 30-35 minutes, or until done.
The cake tasted great on its own (a la banana bread) but was also fantastic with some chocolate frosting (um, what wouldn’t be?). I want to investigate this whole “blender cake batter” concept further, maybe even eliminate the dry ingredients bowl altogether. I’ll keep you guys updated with my successes and failures!
On Sunday night, I brought the banana cake and the above veggie dish over to my mom’s house as part of her birthday celebration dinner. I combined leftover toasted sesame quinoa with roasted spinach, broccoli, and cauliflower. Yup, I’m still in love with toasted sesame oil!
My mom, David, Nathan, Ben, Michelle, Kyle and I sat down to a nice dinner of avocado super greens salad, sweet potatoes, BBQ chicken, and the veggie dish I already talked about. My newest discovery: sweet potatoes + BBQ sauce. YUM.
After some present opening, the Birthday Girl got up and cut her cake. She was a little camera-shy…. but that didn’t stop us from singing Happy Birthday!
Earlier in the day, I “tested” the banana cake – for observation and analysis purposes only, of course. After a 1.5 inch perimeter disappeared from the cake pan, I decided to assemble and frost it so I’d stop myself from “just another slice.” This was a very effective technique :) I was totally happy with the end result!
For dessert, we had to make the tough choice between blackberry pie and banana cake. The smart folks asked for both!
FYI: I used my homemade chocolate Italian meringue buttercream to separate the two cake layers and frost the top/outside edges. The dots are chocolate covered espresso beans and the sloppy writing is peanut butter from a squeeze bottle. It kind of looks like a 3rd grader decorated the cake, but that’s ok with me!
Not the cleanest cross-section… but you get the point.
I can’t wait to try more blender cakes! Also, one more time: Happy Birthday Mom! You’re looking younger ever day ;) Love you!