Banana Cake Quotes

“I came across 'Banana Cake VI' (Allrecipes has many) while looking for a dressed-up alternative to my usual dowdy, loaf-tin banana breads. The recipe was uploaded to Cakerecipe.com in 1999 by Cindy Carnes, a licensed nurse living in Iowa. It was a large, tray-bake-style banana cake with cream-cheese frosting and a preternaturally moist crumb-- a recipe given to Carnes by a friend she had gone to visit. Buttermilk and lemon juice add gentle acidity, sharpening the banana flavor and keeping the fruit from browning so much; baking soda-- rather than baking powder-- gives instant lift. The real trick, though, is the technique. You cook the cake in a low oven, lower than most people would trust is going to work, but for a very long time. Then, you put it into the freezer for forty-five minutes, right after you've pulled it out of the oven, to arrest the cooking process. It's a smart idea, especially for a large cake, given how often the edges get overbaked before the centre is set. Carnes told me, of the friend who gave her the recipe, 'her son worked in a bakery in St Louis, and he said, "That's what we do with all of our cakes." I told her, "We need to share this with the world.”
― Ruby Tandoh, All Consuming: Why We Eat the Way We Eat Now