“The older you get, the better you get, unless you’re a Banana.”
….or so they say. But when making Banana cake, remember this golden rule “The older the banana, the better your Cake!”
What you’ll need:
Overripe Bananas (mashed) – 2 cups (that’s 3 big or 4 medium sized bananas)
Important Note: I prefer to mash these bananas in my electric mixer to get a smooth puree because after a lot of experimenting, I’ve learned that this gives the best texture to you Banana Cake and the flavors incorporate well. Though its perfectly alright to mash it whichever way you prefer.
Eggs – 2
Flour – 2 cups
Baking Soda – 1 tsp
Salt – 1/4 tsp
Butter – 100 gms (or 3/4 cup Oil)
Dermarara/ soft brown Sugar – 3/4 cups
Broken Walnuts (rolled in flour) – 1 cup (or more if you like!)
Important Note: Do check the sweetness of your banana puree and adjust the quantity of sugar accordingly.
How to make it
Preheat the oven to 180 C.
Grease and line a loaf tin (I wanted to make cupcakes so I lined cupcake trays).
Cream the butter and sugar till the sugar is dissolved and you get a pale and fluffy mixture.
Add one egg at a time and beat in well.
Add the mashed bananas and beat well.
Sift the flour and baking soda into this mixture and mix prpoerly with a metal spoon or silicone spatula. Make sure no flour lumps remain and the batter is smooth.
Add the broken and lightly floured walnuts to this batter and give a light mix.
Pour into the baking tin and bake for 40-50 minutes or till done (when a skewer inserted in the middle of the cake comes out clean).
Or if making Cupcakes, bake for 15-20 minutes.
Cover with a clean towel and let it cool a little on a wire rack before turning out.
I love to have this cake while its still warm though the flavors mature over a day and its tastes great then.
So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic!! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!!