Banana Cake

When I heard Momofuku had released a baking cookbook (momofuku milk bar), I had to check it out from the library. I love Momofuku for their compost cookie recipe and was curious to try out something new. Of all their recipes, Banana Cake seemed most accessible, plus I had super ripe bananas ready to be used! I made the recipe by weight, not wanting to dirty several measuring cups and spoons along the way. I also made a couple substitutions, my version below.

Banana Cake

Ingredients

• 85 g butter, softened
• 200 g sugar
• 1 egg
• 110 g buttermilk
• 20 g coconut oil, melted
• 2 g vanilla
• 225 g (about 2) ripe bananas
• 225 g all purpose flour
• 3 g baking powder
• 3 g baking soda
• 2 g salt

Method

1. Preheat oven to 325 degrees. Spray a baking pan (approx. 9" x 11" works).
2. Cream butter and sugar until fluffy and light in color. Add the egg and mix completely.
3. In a separate bowl, combine the buttermilk, oil, and vanilla, then slowly add to mixer. Mix at medium speed for about 5 minutes, until fluffy and fully incorporated.
4. Add banana at low speed.
5. Add remaining ingredients on low until just incorporated.
6. Pour the batter into the prepared pan, smoothing out the surface and tapping on counter to remove any air bubbles. Bake for 25-30 minutes, until cake is puffy and an inserted toothpick comes out clean. Let cool before slicing.

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