Ultimate Banana Cake

This cake isn’t very pretty, but then, neither are bananas. So, don’t be fooled by the distinct lack of good looks here, this cake is amazing! Whether you’re a banana lover or banana hater (honestly, I don’t understand you people!), this cake is worth trying! It’s a brilliant recipe!

And don’t we all need a quality banana cake recipe (yes, even you, kind person, who doesn’t bake)? There are so many banana cake recipes out there, but how many of them are actually wonderful? I don’t know about you, but my ideal banana cake would be:

  • Slightly crunchy and crusty on top, because any tiny bit of texture variation you can scrounge in a cake like this is always welcome.**
  • Impeccably moist in the middle. This means a well-mixed batter with loads of banana and sour cream/yoghurt.
  • Small and larger chunks of banana for another variation in texture, but also for bursts of flavour.
  • And a general deliciousness.

**Apparently, this banana cake is so moist that the lovely crusty top is completely overcome within a few hours of baking! The moistness is too much! It completely absorbs the crustiness! But hey, it’s still delicious.

And believe it or not, this cake ticks all of the above (non-existent) boxes! I told you it was brilliant!

The Very Best Banana Cake

Makes one medium loaf | Allow 1.5 hours
Adapted from The Baker Chick

Ingredients

115g unsalted butter, melted

½ cup caster sugar

½ cup brown sugar

3 very ripe bananas, roughly mashed

2 eggs

2 tsp vanilla extract

½ cup greek yoghurt (or sour cream)

1½ cups plain flour

1 tsp baking soda

¼ tsp salt

2 tsp cinnamon (optional)

Method

  1. Preheat oven to 160ºC fan-forced and grease a 9-inch/23cm loaf pan with spray oil and sugar (see note) and set aside.
  2. In a large bowl, whisk together the butter, caster sugar and brown sugar.
  3. Add the bananas followed by the eggs, vanilla, and yoghurt mixing until well combined.
  4. Add the flour, baking soda, salt and cinnamon and stir to combine.
  5. Pour into prepared tin and bake for about 1 hour, or until a skewer/toothpick/knife inserted into the center of the cake comes out almost entirely clean.
  6. Remove from the oven and allow to cool.

Happy Baking!

Notes:

  • When using certain tins, like loaf tins or dariol moulds, I like to grease the tin instead of lining it with foil or baking paper. I do this by spraying the tin with canola/vegetable oil, then coating with caster sugar – place 1 tablespoon of caster sugar in the bottom of the sprayed loaf tin and carefully move the sugar around the edges of the tin by shaking and tilting the tin, coating all over the inside of the tin. Discard excess sugar.
  • This cake will keep for about a week in the fridge, or a few days in the pantry.
  • You can easily freeze individual pieces, or the whole cake – just make sure it’s wrapped as air-tightly as possible.
  • You could very easily add chocolate, Nutella, berries or nuts to this cake – just add in step 4.
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