Saturday, 7 April 2012

banana cake

Banana cake! Munch this, all you who eschew bananas for their fuzzy slimy texture! Here lies the goodness of a banana in the squidgy and moist medium of a cake. I made it as one of my contributions to the cake sale at my bf's church this Easter weekend (the rest to be posted in good time). Mostly, I shy from tweaking recipes for the dubious creations that inevitably emerges. However, this adjustment has seen rather encouraging results.

The original recipe I used was from Rose Levy Beranbaum's 'the bread bible.' I found her version rather oily, and it was denser than I would have preferred. The crispy and somewhat thick crust was very tasty, but also resembled a biscuit more than a cake, while the inside was a little tough and chewy. I must have been doing something wrong (my excuse being that I beat everything by hand instead of whipping it up with a kitchen aid). Anyway, so I wanted to lower the fat in the cake and found that substituting the sour cream for half its weight in milk led to the happy consequence of a lighter and more crumbly cake with a softer crust. I also lowered the oven tempearture to 180°C in order to get more rise before the crust sets. Above is a picture of the two cakes, modified version on the left, but don't think you can really see the difference in texture. Oh, I dislike walnuts so I've chopped them out.

Anyway, I hope this recipe works for you as it does me. Happy Easter to all and may God bless!

BANANA CAKE RECIPE


100g plain flour75g butter









2.5g baking powder75g castor sugar









2.5g baking soda115g banana









50g egg30ml milk








  • Preheat oven to 180°C.
  • Mash the banana with milk.
  • Sift together flour, baking powder, and baking soda.
  • Bash the butter until soft and malleable before adding the sugar and whisking until light.
  • Whisk in the eggs, over a few incorporations.
  • Alternately mix in the banana mixture and the flour with a maryse.
  • Bake for ~40 min until an inserted skewer comes out clean.

2 comments:

  1. I love you, cannot wait to try out this recipe!!! :D

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    Replies
    1. Hallo Baki!!
      I tested the recipe again yesterday- it seemed to work alright for me. However, I was using 115g of bananas that I had baked the life out of so the water content is much lower than in fresh bananas. Maybe you should try that? In any case it can only make the cake more yums as you up the banana content. Shall be trying again with fresh bananas soon but hope your attempt turns out well!!

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