Have you had bananas turning black on the counter for three days? Don’t throw them away. That is exactly what you need to make the best banana cake of your life.
Ingredients :
- The bananas — Four medium bananas, and really: the uglier, the better. The skin should be dark brown, almost black in places. At this stage, the pulp is sweet, soft, and concentrated. A pale yellow banana won’t give the same result — you’ll taste the difference from the first bite.
- Buttermilk — This is what makes the cake so moist and tender. No buttermilk on hand? Express version: 240 ml of whole milk with a tablespoon of lemon juice, let it rest for five minutes. It does exactly the same job.
- Butter — At room temperature, truly. Taken out of the fridge at least an hour before. No microwave — melted butter changes the whole structure of the batter. Soft butter creams with the sugar, and that’s where the cake’s aeration comes from.
- Cream cheese — Full-fat version only, not low-fat — too much moisture and your frosting will run. Classic Philadelphia works very well. Take it out of the fridge in advance; it must be soft to mix without lumps.
