david lebovitz – banana cake
Ella is always emailing me links for recipes she finds off food blogs. She’s a funny kid that way. But funny in a good way. And we always have over-ripe bananas languishing in the fruit bowl. There is a slight window of about two days when people will eat them – after they are just ripe – but then they sit in the bowl and rot.
So to tackle our rotting banana problem, Ella emailed me David Lebovitz’s banana cake recipe. Then she printed it off and baked it. It tasted lightly of bananas and it was gooey with chocolate. This is a very pleasant cake – easy on the tummy. Best served warm and slathered in butter and jam. (But isn’t that true for just about anything?).
We subsequently ordered David’s newly released book, The Sweet Life in Paris to immerse ourselves in all things David Lebovitz. I think I have mentioned before that he has surpassed Jamie Oliver as a demi-god in our house.
David Lebovitz’s Banana Cake
-adapted by Ella, age 12
1½ cups white flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon cocoa
1 teaspoon ground cinnamon
¾ cup sugar
2 tablespoons melted butter
1 large egg white
1 large egg, at room temperature
1 cup banana puree, made from about 2 very ripe medium-sized bananas
½ cup sour cream, regular
½ teaspoon vanilla extract
1/3 cup chocolate chips
Butter a 9-inch square pan. Preheat the oven to 350F
1. Mix together the flour, cocoa, sugar, baking powder, baking soda, salt, and cinnamon.
2. In a large bowl, beat together the butter, egg white, egg, banana puree, sour cream, and vanilla.
3. Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the chocolate chips and stir until just combined.
4. Pour the mixture into the pan and bake for 40 minutes, or until a knife comes out clean.
5. Cool on a baking rack. Cut and serve warm.