Anna Banana Cake with Brown Sugar Glaze
Bon Appetit September 1987

3 medium very ripe bananas
3 eggs
2 1/4 cups sugar (16 ounces)
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter,
cut into 10 pieces, room temperature
6 tablespoons plain yogurt
1 tablespoon vanilla extract
1 tablespoon dark rum
2 cups plus 2 tablespoons cake flour (8 1/2 ounces)
1 1/2 teaspoons baking soda
1/4 teaspoon salt

Brown Sugar Glaze:
1/4 cup (1/2 stick) unsalted butter
1/2 cup firmly packed light brown sugar
3 tablespoons milk
1/2 cup confectioner's sugar, sifted
1 teaspoon vanilla extract

For cake:  Position rack in center of oven and preheat to 350 degrees F. Butter a 12-cup Bundt pan. Dust with flour, shaking out excess. In food processor fitted with steel knife, process bananas until almost smooth but
still retaining some texture, using on/off turns. Remove from work bowl.
Do not clean bowl. Add eggs and sugar to processor and blend until fluffy, stopping once to scrape down sides of work bowl, about 1 minute. Add butter pieces and mix 1 minute, stopping once to scrape down sides of
bowl. Add yogurt, vanilla and rum and blend 5 seconds. Stir flour, baking
soda and salt together in large bowl. Gently but thoroughly fold in egg mixture and 1 1/2 cups banana (save remainder for another use). Spoon batter into prepared pan. Bake until tester inserted in center comes out
clean, about 38 minutes. Cool in pan 5 minutes. Invert cake onto rack
and cool completely. (Can be prepared 1 day ahead. Wrap tightly and refrigerate.)
For brown sugar glaze:  Melt butter in heavy small saucepan over low heat.  Add brown sugar and cook until bubbly, swirling pan occasionally, about 30 seconds.  Increase heat to medium-high and cook 2 minutes, stirring constantly. Add milk and cook 1 minute. Remove from heat.
Add confectioner's sugar and vanilla; stir until smooth. Use immediately. Place piece of waxed paper under cake. Spoon warm glaze over cake, allowing excess to drip down sides. Serve at room temperature.
 

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