Whenever there’s leftover ripe bananas in the house, my instant thought would be to make a batch of banana cake. Why? Because my family loves them and it’s so easy to make. Bananas are healthy and good for the body. We wouldn’t want any to be left wasted don’t we.
This recipe is my favorite because it’s so fluffy and soft. It errs almost to the side of a chiffon cake. But if you’re intending to use this as a base for a fondant cake, DON’T because the cake is so soft, it would collapse under the weight of the fondant. If you’re looking for something light and not too heavy- or something perfect for a little snack to go with your tea time coffee, look no more because this banana cake is it!!
If you’re like me – a person who enjoys the variety of flavours, you can consider adding in a swirl of Nutella, speculoos or spinkle some chocolate chips in the batter. As I had 6 loafs to play around with, I went with 1 Nutella loaf, 1 Speculoos loaf and 1 chocolate chip loaf. For the Nutella and speculoos, place half your banana batter into the tin, scoop a huge tbsp. of the spread and swirl it in the batter. Top the loaf with more batter until about ¾ full and then swirl more spread on the top.
I made the mistake of adding a chunk of chocolate chips to the already light batter so most of them sunk to the bottom of the tin. The lighter the batter is, the more unlikely it will be able to support the weight of whatever ingredients you’re putting to mix with your batter. That’s why- Do not be LAZY like me and chop you chips into smaller pieces before incorporating!
100g castor sugar
30g brown sugar
200g Mashed Bananas
150g cake flour
1/2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Banana essence ( Optional)
1) Preheat oven to 160 degree C.
2) Grease and line 6 mini loafs. ( I like to bake them in these mini loafs because they are perfect as little gifts to friends)
3) Sieve flour, baking powder & soda together.
4) Whisk eggs, sugar & banana at high speed till stiff about 10 mins
5) Fold in flour & mix until combined.
6) Add in oil and mix till batter is shiny & flowing.
7) Spoon batter into your mini loaf until 3/4 the height of the loaf ( If you're just making plain ones) if not Spoon batter up to 1/4 height of loaf , add in a swirl of Nutella/Speculoos - I usually drizzle them by spoon, then top with more batter until it reachers 3/4 height of the loaf. Add in a last layer of swirl on the top. Do not top the loaf too full because the batter will rise when baking.
8) Bake for 25-35 mins or until toothpick comes out clean.
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