Monday, May 28, 2012

The Most Fabulous Banana Cake

I have always time and time again mentioned that I loved baking with bananas. They make such a great addition to desserts and are so easily available in this part of the world. This particular banana cake comes from one of my favourite cook books and it is a moist, dense cake that keeps well even after one week.

Because of the humid weather here in Singapore, I would usually place my unfinished cakes in the refrigerator after 2 or 3 days.  This cake kept extremely well and I just needed to thaw it slightly before having a slice with my morning or afternoon coffee.  It was that delicious and truly well worth it being called "The Most Fabulous Banana Cake Recipe"


banana date 1


banana dare 5

The Most Fabulous Banana Cake Recipe
Adapted from "Mix & Bake" by Belinda Jeffery
Serves 12

Ingredients:

225g plain flour
3 tsp baking powder
1/4 tsp salt
1/2 tsp bicarbonate of soda
3 - 4 very ripe banana (about 1 cup), mashed
340g castor sugar
2 eggs
125g unsalted butter, room temperature cut into small chunks
100ml buttermilk
1 1/2 tsp vanilla extract
1/4 cup chopped walnuts

For topping:

2 ripen bananas, slice thinly for topping (optional)
1 Tbsp castor sugar

Method:

1) Preheat oven to 180C. Butter and line a deep 26cm ring tin or 2 loaf tins

2) Put the flour, baking powder, salt and bicarbonate sode into a food processor and whiz for about 15 seconds. Remove and tranfer into a bowl.

3) Add the bananas to the processor together with the eggs and sugar.  Whiz for 1 mintue.  Then add the butter and whiz for another minute until thick and creamy. Now add the buttermilk and vanilla extract and pulse in quick on/off bursts.  The add the flour and again mix it in with quick bursts, scrapping down the sides once or twice.  Do not overmix or cake will be tough.  Add the chopped walnuts and give it a quick stir with a spatula.  Scoop batter into prepared tin and smoothen out.

4) Optional: Place the sliced bananas on top of the batter and sprinkle with sugar.  B

5) Bake for about 30 - 35 minutes.  Do not open the oven during baking time or the center may sink.  Cool cake completely before unmoulding.


banana date 2


banana date 3


banana date 4

10 comments:

Joyce @ Chunky Cooky said...

A great fab looking piece of banana cake there ! And indeed it looks so rich and moist ! Must be delicious !

busygran said...

Bananaliciously yummy! I love banana cakes! It's a frequently baked cake for me as I'll always have overiped bananas left.

Faeez said...

I love baking with bananas too. Totally amazing fruit.... I like how the top turned out! Beautiful!

city said...

nice opinion.. thanks for posting.

Angie's Recipes said...

Very moist! Must be very tasty!

WendyinKK @ Table for 2..... or more said...

the cake does look fab!

Yummy Bakes said...

From the photo it certainly looks fabulous.

noobcook said...

yes, looks fabulous and I love banana cakes too.

Jeannie Tay said...

Hi! I just discovered your blog through Bis A Toi who posted this link in her blog. I love the look of this cake! So moist! Bookmarked!:D

Edith said...

Oh my god this looks so good!!! And I am a massive sucker for banana bread... Banana in everything!!!

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