Sometimes you have nothing in the house but three rotten bananas. But then you look a little further and realize that there’s some butter, sugar, a couple of eggs (literally just two), and Greek yogurt. So in about an hour, I had banana cake. It wasn’t flag cake, but who cares when it’s on a red, white, and blue tablecloth? I didn’t.
Banana Cake
adapted from Lottie and Doof
3 cups flour
2 tsp baking powder
1/2 tsp kosher salt
2 sticks butter – room temperature + more for the bundt pan
2 tsp vanilla bean paste
2 eggs – room temperature
3 (very ripe) bananas – mashed
1 cup plain 2 % Greek yogurt
1/2 cup walnuts – chopped
Preheat oven to 350 F. Whisk flour, baking powder, and salt in a medium mixing bowl. In a large mixing bowl beat the butter with beaters (or in a stand mixer with paddle attachment) until creamed. Add sugar and mix until light and fluffy. Add the vanilla paste and one egg at a time (ensuring that each egg is well incorporated). Mix in the bananas, walnuts, and greek yogurt. Finally add the dry ingredients in two parts. Do not over mix.
Butter the bundt pan and add cake mix. Bake for 65 – 75 minutes or until a long toothpick comes out clean. Let the cake sit for 10 minutes before turning over onto a cooling rack. Let the cake cool fully before serving.
This cake is excellent thinly sliced, toasted, and served with butter.