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| Mouth-watering |
Who knew Bananas could taste so totally fantastic!!!!
This is my new favourite cake. I have already made it about 4 times and I loved it every time. The entire house smells like bananas when I'm baking it. It’s originally called a Banana Bread. I actually found the recipe a long time ago and never tried it because I assumed it was a bread and so it needed yeast (which I didn’t have at the time). Also I did not want to get into kneading and punching and proving.
But, the funny part is, not only is this not a bread but it also requires very minimal mixing. It is so easy, kids could make it. You can put this cake together in 10 minutes, it’s that easy. However, it does need about an hour in the oven. And it tastes fabulous when it’s warm and fresh out of the oven.
This is a recipe that I don’t want to talk too much about. You have to experience it to know what I’m talking about. There are, however, a few things you need to remember when attempting to make a banana bread.
Firstly, the bananas have to be really really ripe. The kind that you know are very sweet but you wouldn't eat it because the skin has blackened. (I wait for my bananas to blacken just so I can make this cake.)
Secondly, you have to melt the butter and let it cool before you add the mashed bananas.
Lastly, DO NOT and I repeat, DO NOT over-mix the batter. Fold in the dry ingredients until just combined. The original recipe says if you over-mix the batter you get very dense cake. I know what you're thinking; won't the cake be lumpy if you don’t mix it enough?? But it isn't, it’s absolutely decadent.
This is what you'll need:
- 200g flour
- 125g granulated white sugar (I use powdered sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 100g butter, melted and cooled (If using unsalted butter add 1/4 tsp salt)
- 3 ripe bananas, mashed (approximately weighing 450-500g)
- 1 tsp pure vanilla extract
- Preheat oven to 180 degrees C and prepare a loaf pan by greasing and flouring it. My loaf pan was too small so I made this in a round 8 in cake tin.
- Combine the flour, sugar, baking powder and baking soda in a bowl and set aside. These are our dry ingredients.
- Melt the butter in a medium sized saucepan over very low heat. Once cooled, add it to the mashed banana in a large mixing bowl. Next add the eggs and vanilla extract and mix well. These are our wet ingredients.
- Now fold the dry ingredients into the wet ingredients. Do not over mix the batter. Fold in until just combined. The batter will look lumpy, do not worry about it.
- Pour the batter into the prepared pan and bake for about 50-55 minutes.
Remove from oven and cool for 15 minutes (If you can control yourself, I couldn’t). Unmould from the pan, slice it and eat it warm… About an hour after I made this, there was only about 1/3rd of the cake left. That’s how amazing this cake is.
My only advice, make it as soon as you possibly can.
