Cake or cupcake, banana

Molly Marzalek-Kelly’s selected banana cake combines mashed banana with cake flour and sour cream for a delicate, moist crumb and subtle tang. A simple sour-cream glaze finishes this single round cake.

Softened unsalted butter and granulated sugar are beaten until light and fluffy. One egg and vanilla are beaten in, followed by the mashed banana.

Cake flour, baking powder, table salt and baking soda are whisked together. Half the dry mixture goes into the banana batter, then the selected sour cream, followed by the remaining dry ingredients.

The batter bakes in a round pan whose sides are greased and whose bottom is lined with greased parchment. After a rest in the pan, the cake is turned onto a rack and allowed to cool completely.

Icing sugar, a separate portion of sour cream and a pinch of table salt are stirred together until smooth. This glaze is spooned onto the cake and spread across its top, adding tangy sweetness to the banana crumb.