It’s been a while since we’ve teased you with any of the contents from “Her” upcoming cookbook. Hey, we’ve been a little preoccupied with our, soon to be available, book about Les Paul, “A Little More Les.”
However, since it has been a while ….
Anyone for Sour Cream Banana cake with Brown Butter glaze? It’s gluten free, wish it was calorie free!!
OK, since you’ve been and very patient about waiting for the cookbook, we’ll let you take a peek at the recipe. Just remember, this is just one sample of what you’ll find when we move that book from the burner into your hands.
Use your favorite gf flour blend. I use Pamela’s and Namaste.
Sour Cream Banana Cake
Soften 1 stick of butter
Add 2 eggs–1 at a time and mix well after each egg with butter.
Stir in 2 tsp vanilla
Add 1 cup of sugar to butter/egg mixture and blend well.
Combine 2 cups of gluten-free flour
2 tsp baking soda
1/2 tsp salt
Add flour mix to the butter/sugar mixture and blend well
Next, alternate adding 3 med. ripe bananas smashed and
1 cup sour cream
Mix well and pour into a well greased bundt pan or 9×13″ pan.
Bake at 350 for 35-45 min for 9×13″ pan and 45-50 min. for bundt
Now…Browned Butter Frosting
Melt 1 stick of butter in skillet stirring often til it begins to smell nutty and brown specks develop.
Gradually add 4 cups of powdered sugar. Mix after each addition. I use a rubber spatula and stir and press out lumps while stirring. Have 3-5 Tb of milk ready. As you add the sugar add a splash of milk so this lumpy mess will come together. Add 1 1/2 tsps. vanilla.
Again, keep mixing and if you need heat to melt the combination sit the skillet on a low flame to warm. It’s a bit labor intensive but, makes the cake!
When the cake is cooled, pour frosting over bundt cake or spread over sheet cake. If the frosting hardens add a splash of milk and a few seconds in the microwave and it’s good to pour or spread.