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1
Preheat the oven to 350F (180C).
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2
Grease 10 standard muffin cups with butter.
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3
In a small bowl, combine the sour cream and baking soda and set aside.
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4
It will puff up.
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5
Peel the bananas, put them in a glass bowl, and put in the microwave for 5 minutes.
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6
This will allow them to release their liquid.
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Transfer the bananas to a fine-mesh sieve placed over a bowl and allow to drain, stirring gently.
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8
You should have 1/4 to 1/2 cup (30 to 60 ml) liquid.
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9
Pour the liquid into a small saucepan and place over medium heat until reduced by half.
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10
Add the liquid back to the bananas and gently crush the bananas by hand.
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11
Do not liquefy or puree the bananas.
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In a stand mixer, or in a bowl with a handheld mixer, cream together the butter and sugar until smooth and fluffy, about 2 minutes.
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13
Add the eggs, one at a time, beating after each addition.
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Add the vanilla, mix well, and then scrape down the sides of the bowl, making sure the mixture is smooth.
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Add the fluffy sour cream and mix well.
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The same for the bananas.
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In separate bowl, whisk together the flour, salt, and spices.
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18
Fold these dry ingredients into the wet mixture until just combined.
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19
Do not overmix.
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20
Pour the batter into the prepared muffin cups, filling each one two-thirds full.
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21
Top each muffin generously with the walnut pieces (untoasted, or they will be burned by the time the muffins are cooked).
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Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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23
Let cool on a rack in the pan for 30 minutes, then turn out.
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24
For an amazing puddinglike banana cake, substitute cake flour for the all-purpose flour.
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25
Add 1 cup (170 g) finely chopped Valrhona dark chocolate (Manjari is a good choice with fruity things) to the dry ingredients.
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26
Omit the walnuts.
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27
Bake the batter in a buttered 10-inch (25-cm) Bundt pan (or a buttered 11-to 12-inch/ 28-to 30-cm springform pan) in a preheated 350F (180C) oven for about 50 minutes, or until a toothpick inserted near the center comes out clean.
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28
Let cool on a wire rack.
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29
This cake tastes best not long from the oven.
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30
Serve within 1 to 2 hours of baking.
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31
Just before you are ready to serve the cake, make the chocolate glaze.
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32
Place 4 ounces (115 g) dark Valrhona chocolate (70 percent cacao), chopped, in a bowl.
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33
In a small saucepan, bring 1 cup (250 ml) whipping cream (35 percent butterfat) to a boil.
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34
Pour the cream over the chocolate and let sit for a few seconds, then stir with a wooden spoon until the chocolate is completely melted.
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35
Add 6 tablespoons (85 g) room-temperature unsalted butter, cubed, right away and stir until completely melted.
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36
Pour the warm chocolate glaze over the cake just before serving.
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37
Top with toasted crushed pecans.
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38
Serve with Sanka Ice Cream (page 260).
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39
Using unripened bananas for banana bread is a big no-no.
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40
As bananas ripen, their starch converts to sugar quickly.
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41
A black, spotty banana has more than double the amount of fructose of its yellow brother.
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42
Also, do not mash the bananas so finely they liquefy.
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43
If you do, the muffins will take forever to bake and will be too crisp.
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44
Freshly grind the cardamom and cinnamon in a spice grinder.
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45
The difference in taste is phenomenal.
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46
As with most cake or cookie recipes, have the eggs, butter, sour cream, and any other liquids at the same temperature to ensure better emulsion.
