Banana Cake

Ingredients

5-1/3 Tbsp. (2/3 stick) unsalted butter, room temperature, plus more for pans.

1-1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 cup honey

1/2 cup packed light brown sugar

1/2 tsp. ground cinnamon

1/2 tsp. salt

5 baby bananas or 1 to 2 bananas, roughly mashed (about 3/4 cup)

1/2 tsp. vanilla extract

1 larg egg

1/2 cup plain yogurt or sour cream

1 cup walnuts, toasted and roughly chopped

Preparation

1. Preheat oven to 350 and position rack in center. Lightly butter and 8-1/2″ x 4-1/2″ loaf pan; set aside.

2. Sift together flour, baking powder, and baking soda; set aside. Place butter, honey, sugar, cinnamon, and salt in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until fluffy, about 5 minutes. Scrape down sides of bowl, add bananas and vanilla, and beat on medium speed until bananas are smashed, about 1 minute.

3. Reduce speed to medium-low. Add egg and yogurt; mix until incorporated, about 10 seconds. Reduce speed to low. Add flour mixture in three parts, mixing just until no traces of flour remain, about 10 seconds; gently fold in walnuts.

4. Transfer batter to prepared pan; spread level. Bake 45 to 50 minutes, or until an inserted toothpick comes out clean. Cool in pan 5 minutes; unmold and transfer to a rack to cool completely.

Makes about 12 servings.