This weekend I made my Tia Lecoadia’s Banana Cake. It was a bit difficult as the recipe was hard to read, had run-on sentences, and didn’t really list the measurements for each ingredient. However! With some help from my mom, I was able to piece it together, and the cake turned out really good!
I hope everyone has a great week!
Yields: 10-12 slices
2 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
6 eggs, separated
1 cup whole milk, warm
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 bananas, sliced
1) Preheat oven to 350°. Lightly grease a cake pan with cooking spray or butter. I prefer to use a Bundt cake pan, but you can also use an 8-inch round cake pan for this recipe.
2) In a large bowl, beat butter and sugar. Add egg yolks, milk, flour, baking powder, and continuing beating really well until all of the ingredients are well incorporated into one another.
3) In a separate bowl, beat egg whites until they form stiff peaks, and gently fold into the batter. Pour the batter into the cake pan, and bake for approximately 45 minutes or until golden brown and a cake tester comes out clean.
4) For the frosting, I made a simple whipped cream topping. Feel free to use whichever frosting or topping you prefer, but I recommend something light and not too sweet. Top with bananas.