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Cordon Rose Banana Cake

This smooth operator is a far cry from the usual banana cake: luscious yet delicate, intensely moist yet elegant. The Cordon Rose Banana Cake is definitely a magnificent banana cake — the flavour, aroma, texture and taste are delicately refined and enhanced.
Cook Time 35 minutes

Ingredients

  • 2 large ripe bananas (1 cup or 227 g or 8 oz)
  • 2 tablespoons sour cream you could use up to 1/2 cup — it’ll make your cake extra moist
  • 2 large eggs
  • 2 teaspoons grated lemon or lime zest
  • 1 and 1/2 teaspoons vanilla
  • 2 cups sifted cake flour 7 oz or 200 g
  • 3/4 cup + 2 tablespoons caster sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons soft unsalted butter 5 oz or 142 g

Instructions

  1. Grease and flour a 9-inch (23-cm) by 2-inch (5-cm) round cake pan, after you line the bottom with parchment paper, and pre-heat the oven to 176ºC (350ºF).
  2. Add all the wet ingredients: bananas, sour cream, eggs, lemon zest and vanilla, to a food processor and blend until it’s a smooth paste.
  3. Add the dry ingredients: flour, sugar, baking soda, baking powder, and salt, to a bowl and use the hand blender to blend it all for about 30 seconds. According to Rose, this is much better than sifting all the dry ingredients, as this way they are mixed well.
  4. To this, add the butter (soft and squishy, not warm and melted), and half the banana mixture and beat on low speed until you cannot see any dry white bits and you see that the batter is smooth. To give the cake more structure and aerate it, increase the speed to medium and beat for 1 and 1/2 minutes.
  5. Then, add the remaining banana mixture and beat until the batter is smooth and silky — about a minute.
  6. Pour the batter into the cake pan and bake for 30-35 minutes or until a skewer inserted in the middle of the cake come out clean, and the cake when pressed lightly in the middle springs back.
  7. Let the cake cool for 10-15 on a wire rack while in the cake pan.
  8. Unmould the cake onto a greased plate or wire rack after gently running a thin palette knife around the cake (to loosen it). Turn it back the right side up and allow it to cool completely before you frost it with it’s perfect mate: the indulgent sour cream ganache.