This recipe yields a suuuper soft and moist cake rich in banana flavour. AND you can make it even when your banana isn’t the ripest.
Sometimes I just want to make banana cake NOW and not wait for my bananas to go super ripe. So what I did was stick them in the oven so they go from a bright yellow…
…to a weird black. It looks gross but dude the banana flesh is so soft and sweet. You get such an intense banana flavour as well. I used to just eat the baked banana flesh with a scoop of ice cream.
But persevere and resist temptation because we’re going to add the banana flesh to a kick-ass cake.
When I say cream the butter and sugar together, I really mean cream it. I used a hand mixer and probably creamed it for a good 10 mins.
You get a cake with a really good, even flat top. And this is probably one of the softest banana cake I ever had, really like the ones I find in the neighbourhood bakeries in Singapore.
I couldn’t get a picture of the crumb of the big cake shown because the cake was a gift. But I did make a super mini cake with the leftover batter (shown above) just to give you an indication of how the crumb should look like.
I gave the big cake to my friend the next day and it tasted just as good as the mini cake fresh out of the oven! I also got more compliments the next day on the cake, not sure if it was because this cake tastes better if you leave it overnight, or if the crowd on the second day was just easily impressed.
The recipe’s from here, only thing I did different was roast the bananas first.
- 4 bananas
- 250g butter
- 180g sugar
- 4 eggs
- 1 tsp vanilla
- 4 tbsp milk
- 220g plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- Bake the bananas at 220°C for 15 mins, or until bananas turn black and the flesh is tender.
- Remove the banana flesh from the skin, and let the flesh drain and cool in a colander to get rid of as much liquid as possible.
- In a large bowl cream the butter and sugar until it’s super light and fluffy. Like REALLY light and fluffy. It should change colour to a really pale yellow.
- Mix in the eggs one at a time, beating well between each addition.
- Mix in the vanilla and milk a little at a time, beating well between each addition.
- Mash up the drained banana flesh. Measure out 1 1/2 cups of banana (which was all of my bananas) and mix well into the batter.
- In a separate bowl, mix together the flour, baking soda, and baking powder.
- Sieve in the dry ingredients to the wet ingredients in thirds, mixing well between each addition. Don’t overmix the batter though.
- Pour into a buttered and lined dish of your choice and bake at 160°C for about an hour or until a skewer inserted into the centre comes out clean. Baking time will depend on the dish you choose so just keep an eye on it.
- Let cake cool in the pan.
- I used 1 more banana than in the original recipe because the roasting process does shrink them a bit. The roasting process also releases a lot of liquid from the bananas so make sure to drain well before using.
- Creaming the mixture helps incorporate air and apparently creates the initial structure of the batter so you can add loads of other stuff and your batter won’t collapse. I’ve always underestimated when to stop beating, but creaming your butter and sugar well really does make a difference.
- If your cake is browning too quickly cover the cake with some foil. This didn’t happen to me though.