Henri Matisse, 1869-1954
Black Leaf on Green Background, 1952
Gouche and cut paper on paper.
The Menil Collection, Houston
French Fauvist (Wild Beast) Painter/Sculptor
Hold the phone. This sour cream banana cake I just made must be had by all! If you love bananas as much as I do, then you’ll die over this cake. The banana flavor marries so perfectly with the sorghum flour, it’s as though they were made for each other. And the cream cheese icing? For this one, I went slightly heavier on the amount of cream cheese for a more intense flavor, so you get the sour of the cream and the sweet of the bananas without a single dry crumb in any bite.
Tim and our good friend Janet were my guinea pigs and I must announce that they absolutely loved it!!!!!! They said it even tasted better than any “normal” banana cake they’d had, so I felt all warm and fuzzy for a minute.
See?!?! Gluten free living can be better than the living we were living before…if you illuminate the corners, the center glows…
SOUR CREAM BANANA CAKE
12 Tablespoons unsalted butter
1 2/3 Cups sugar
4 Eggs
1 1/3 Cups sorghum flour
2/3 Cup cornstarch
2/3 Cup tapioca flour
2 Teaspoons guar gum
1 Tablespoon baking powder
1 Teaspoon salt
1 Cup sour cream
1 ¾ Cups mashed ripe bananas
2 Tablespoons Mexican Vanilla
Preheat oven to 350ºF and then butter two 8” round cake pans and then line the bottom of the pans in parchment paper. Place your prepared pans onto a jellyroll pan and set aside.
In a stand up mixer with the paddle attachment, cream together the softened butter with the sugar until light and fluffy. With the mixer on medium-low speed, add the eggs, one at a time, and mix until the batter is a smooth taupe color.
Sift together all of the dry ingredients and add to the batter all at once, maintaining the same mixer speed as when you added the eggs. Now add the sour cream and mashed bananas and mix until evenly combined. Scrape down the paddle and the sides of the bowl as necessary and then add the Mexican vanilla and mix until the brown vanilla streaks slowly fade into the batter.
Evenly pour the batter into your prepared cake pans and bake for 30-40 minutes. When a wooden skewer is inserted into the middle of the cakes comes out clean and the cake pulls lightly away from the pan, your cakes are done.
Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
CREAM CHEESE ICING
18 Oz. cream cheese
12 Tablespoons usalted butter
2 Cups confectioners’ sugar
2 Teaspoons vanilla
Cream together the cream cheese and butter in a stand up mixer with the paddle attachment on high speed for about 5 minutes. Add the powdered sugar and vanilla and continue mixing until the icing is free of all lumps.
To assemble the cake, horizontally slice each cake in half. Smear a dollop of icing on the cake stand you are using and then carefully place a cake round on top of the icing, making sure the cake round is centered. Next, spoon about ¼ cup of icing onto the cake round and using an off-set spatula, evenly spread the icing. Repeat until all of your layers have been assembled.
Ice the outside of the cake and then refrigerate for 1 hour. Cover your remaining icing and leave it on the counter. After the cake has been refrigerated for one hour, remove it from fridge and ice with your remaining icing.
Refrigerate until ready to serve, but remove it at least one hour before serving.
Serves 8
12 Tablespoons unsalted butter
1 2/3 Cups sugar
4 Eggs
1 1/3 Cups sorghum flour
2/3 Cup cornstarch
2/3 Cup tapioca flour
2 Teaspoons guar gum
1 Tablespoon baking powder
1 Teaspoon salt
1 Cup sour cream
1 ¾ Cups mashed ripe bananas
2 Tablespoons Mexican Vanilla
Preheat oven to 350ºF and then butter two 8” round cake pans and then line the bottom of the pans in parchment paper. Place your prepared pans onto a jellyroll pan and set aside.
In a stand up mixer with the paddle attachment, cream together the softened butter with the sugar until light and fluffy. With the mixer on medium-low speed, add the eggs, one at a time, and mix until the batter is a smooth taupe color.
Sift together all of the dry ingredients and add to the batter all at once, maintaining the same mixer speed as when you added the eggs. Now add the sour cream and mashed bananas and mix until evenly combined. Scrape down the paddle and the sides of the bowl as necessary and then add the Mexican vanilla and mix until the brown vanilla streaks slowly fade into the batter.
Evenly pour the batter into your prepared cake pans and bake for 30-40 minutes. When a wooden skewer is inserted into the middle of the cakes comes out clean and the cake pulls lightly away from the pan, your cakes are done.
Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
CREAM CHEESE ICING
18 Oz. cream cheese
12 Tablespoons usalted butter
2 Cups confectioners’ sugar
2 Teaspoons vanilla
Cream together the cream cheese and butter in a stand up mixer with the paddle attachment on high speed for about 5 minutes. Add the powdered sugar and vanilla and continue mixing until the icing is free of all lumps.
To assemble the cake, horizontally slice each cake in half. Smear a dollop of icing on the cake stand you are using and then carefully place a cake round on top of the icing, making sure the cake round is centered. Next, spoon about ¼ cup of icing onto the cake round and using an off-set spatula, evenly spread the icing. Repeat until all of your layers have been assembled.
Ice the outside of the cake and then refrigerate for 1 hour. Cover your remaining icing and leave it on the counter. After the cake has been refrigerated for one hour, remove it from fridge and ice with your remaining icing.
Refrigerate until ready to serve, but remove it at least one hour before serving.
Serves 8
Jean-Leon Gerome, 1824-1904
Pygmalion and Galatea
Oil on Canvas, 35 x 27"
The Metropolitan Museum of Art
Gift of Louis C. Raegner, 1927
French Empire/Neo-Classicist Painter
1 comments:
I just made this cake and it is excellent. I had to substitute Xanthan Gum for Guar Gum (because for some reason, despite Athens being a lovely oasis or health/organic groceries in the middle of the rest of greasy Georgia, there is no guar gum anywhere in this town). The cake is still lovely. It has a wonderful crumb texture, excellent taste and moisture. You could easily serve this to your older relatives who CAN'T BELIEVE you can live without gluten.
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