Banana Cake with Wine
Serving Size / Yield
- 3 C all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 3/4 C unsalted butter, softened, room temperature
- 1 3/4 C light brown sugar, packed
- 3 large eggs
- 1/2 C + 2 Tbs buttermilk
- 4 large bananas, very ripe, mashed
- 1/5 C red wine.
- 3/4 C chopped walnuts
Preheat oven to 350º. Butter 6 round cake pans, line with parchment paper and set aside.
Whisk together flour, baking powder, baking soda, salt and cinnamon in bowl, and set aside.
Use an electric mixer to cream butter in a another bowl. Once smooth, add brown sugar, mix until combined, then add and mix each egg one at a time.
Add a portion of the buttermilk to the wet ingredients bowl, then pour in a portion of the dry ingredients bowl and stir with the mixer. Repeat this process until the buttermilk and dry ingredients are mixed in. Add the mashed bananas, wine and walnuts, stirring well.
Divide cake batter evenly between the cake pans. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean and the cake is spring to the touch. Let the cakes cool for 15 minutes, then work out of the pans and set onto a cooling rack.
Serve after cooling further.