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 flour||75g butter|
|2.5g baking powder||75g castor sugar|
|2.5g baking soda||115g banana|
|50g egg||30ml 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.