Glazed Lemony Banana Cake

Instead of ringing in the New Year with healthy resolutions as I usually do, it seems this year all I want to do so far is bake myself treats.  I call this dessert a cake because, to me, it is more a cake than a bread, but it is very similar to a traditional banana bread.  To make it a tad more cake-like, I decided to take a cue from one of my favorite blogs and bake it in a bundt pan and pour a heavy amount of golden brown, crackly glaze on top. However, a traditional loaf pan works just as well.  This cake ends up looking very old-fashioned or like something your grandmother would make, which, I think, makes it all the more special.  A bit of lemon zest in the cake and some lemon juice in the glaze gives it a fresh zing, quite perfect on these cold January days.  I used a mixture of all purpose and whole wheat flours to add a bit more flavor and texture, but don't be fooled by the whole wheat;  this is still a gloriously glazed and moist cake.  Great for breakfast, as a snack, with tea or after dinner, this cake is the perfect way to celebrate the new year, whatever your resolutions may be.

Glazed Lemony Banana Cake
makes 8-10 servings
(adapted from this recipe by Melissa Clark and inspired by this blog post on 101 Cookbooks)

For the cake:
1 cup all purpose flour
1 cup whole wheat flour
1 1/4 cups chopped walnuts, lightly toasted
3/4 cup dark brown sugar
3/4 tsp baking soda
1/2 tsp kosher salt
3 mashed ripe bananas
1/4 cup whole milk yogurt
2 eggs, lightly beaten
6 Tbsp butter, melted and cooled
1 tsp fresh lemon zest
1 tsp pure vanilla extract

For the glaze:
4 Tbsp butter
1/2 cup dark brown sugar
1/2 cup confectioners sugar
3-4 tsp fresh lemon juice

Preheat your oven to 350 degrees.  Generously grease a 9x5 loaf pan or standard sized bundt pan and set aside.

In a large bowl, whisk together the flours, toasted walnuts, sugar, baking soda and salt.  Set aside.  In a medium bowl, mix together the mashed banana, yogurt, eggs, butter, lemon zest and vanilla.  Using a rubber spatula, fold the banana mixture into the dry ingredients, mixing only until there are no streaks of flour left.  The batter will be very chunky.  Scrape the batter into your prepared pan and bake until the cake is golden and just baked through, about 40 minutes if using a bundt pan, 50-55 minutes if using a loaf pan.  You do not want to over bake this cake.  Allow the cake to cool in the pan set on a wire rack for 10 minutes, then remove the cake from the pan and set it directly on the wire rack to cool.

While the cake is cooling, make your glaze.  In a small sauce pot, melt the butter and brown sugar over medium-high heat.  Whisk until the mixture has melted together and tiny bubbles form around the edges of the pot, about 3 to 5 minutes.  Remove the pot from the heat and whisk in the confectioners sugar and just enough lemon juice to make the glaze runny, about 3-4 tsp.  You don't want the glaze to be too thin. Immediately pour the warm glaze over the barely warm cake and allow it to sit until the glaze has dried and the cake is completely cooled.  Cut into slices and enjoy.

Golden, buttery glaze with just a hint of lemony flavor.

Happy New Year.