Banana Cornmeal Snacking Cake
Banana Cornmeal Snacking Cake
By Chadwick Boyd
PHOTO BY BROOKE SLEZAK
Cake…in Just Over 20 Minutes? That’s Just Bananas!
When I was growing up, there was always some kind of cake on the kitchen counter - layer cakes, sheet cakes, banana bread, and more. Cake wasn't a treat, it was just part of daily life. We would go and get a piece here and there...or be given the option once finishing our supper.
As I grew older, sweets weren't my thing. They still aren't. Yet, I have always enjoyed baking for others. When I bake, I usually lower the amount of sugar in a recipe - whether I am following someone else's or writing one for you.
This cake is just-enough-sweet, which I quite like. It also comes together quickly and bakes in just over 20 minutes in a 10-by-15-inch sheet pan. The bananas caramelize nicely in the oven, and the cornmeal crisps on the outside, making the cake reminiscent of cornbread (calling all you cornbread lovers!). You certainly can make this in a 12-inch cast iron skillet. Or in a square or round cake pan. Just monitor the baking time. When the top turns golden and the cake just starts to pull away from the sides, you know it's done. Drizzle with fragrant orange blossom honey, or whatever honey you have in the pantry, and sprinkle on some flake salt to add a slight crunch.
Leave the cake on the countertop covered loosely with some parchment to snack on throughout the week - just cut off a little square at a time. Or serve it as a simple dessert with a scoop of vanilla ice cream.
Chadwick’s Checklist
What you need to know before you cook.
- Use a 10-by-15-inch baking sheet. If you don't have that pan, use a 9-inch-by-13-inch baking pan, just adjust the baking time with an additional 2-3 minutes.
- Line the baking sheet with parchment and let at least 2 inches hang over the sides of the pan for easy removal
- Careful as you slice the bananas in half so they don't break in the center
- Make sure you use whole (5%) Greek yogurt - this cake needs the extra fat to rise
Serves: 8-12 Prep Time: 10 minutes Cooking Time: 20-22 minutes
Ingredients
¾ cup all-purpose flour + 2 teaspoons for the bananas
½ cup cornmeal (I like Bob's Red Mill)
1 tablespoon baking powder
5 tablespoons granulated sugar, divided
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¾ cup 5% Greek yogurt (full fat or whole - not low-fat)
½ cup olive oil
¼ cup milk
1 egg
3 Chiquita bananas, sliced longways
2-3 tablespoons honey
1 teaspoon flake salt
Directions
Preheat the oven to 425°F. Place the rack in the center of the oven.
Line a 10-by-15-inch baking sheet with parchment, letting at least 2 inches hang over the left and right sides. Per instructions above, use a 9-inch-by-13-inch baking pan if you don’t have that size baking sheet.
In a large mixing bowl, whisk the ¾ cup flour, cornmeal, baking powder, 3 tablespoons sugar, salt and black pepper.
Add the yogurt, oil, milk and egg. Whisk again. Pour into the baking sheet. Gently knock it on the countertop to flatten the batter out in the pan.
Place the bananas on a large dinner plate or sheet pan. Evenly sprinkle both sides of the bananas with the 2 tablespoons of remaining flour to coat. Lay them evenly on top of the batter just like in the picture above. Sprinkle the remaining 2 tablespoons of sugar on top.
Bake for 20-22 minutes, or until the top is golden and the cake pulls away from the sides of the pan. Rotate the sheet pan from front to back halfway through to ensure evening baking.
Remove from the oven and let cool in the pan on a wire rack about 10 minutes. Drizzle the honey on top and sprinkle with the flake salt. Serve.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Add some chopped nuts, like almonds or pistachios, to the batter or sprinkle on top before the honey and salt
- Stir a teaspoon or two of orange zest into the batter
Copyright © 2023 Lovely & Delicious Enterprises, Inc. All Rights Reserved.
