This is my version of banana cake, I insist this banana cake is the best eating next day you baked, slightly toasted with whipped cream and drizzle little maple syrup.
Well moist and fluffy texture and amazing banana flavour which develops fully next day...(So little patience!)
My friend, maori guy, he really loves this so we used to trade fresh sweet corn and this banana cake which is very good deal for me, because to prepare this is pretty easy and I am just a big fan of sweet corn!
A lot of Banana cake recipe out there and I also tried so many of them but I always wonder if its under-baked or not even its fully baked.
This Banana cake is the one I have never ever feel under-baked because of its wonderful fluffiness.
And very easy, never fail recipe.
ingredient(2 small loaves 13 x 5.5 x 6cm / 1 large loaf 27 x 9 x 13cm)
2 ~ 3 Ripened Bananas(240g)
1/4 Lemon, grated also using juice
75g Greek Yogurt
120g Butter(softened)
60g Brown sugar
60g Caster sugar
2 eggs
240g Plain flour
2tsp Baking powder
A pinch of salt
60g Walnut pieces
1, Preheat oven to 180C, Line the base also around of the tin with baking paper.
Shift plain flour and baking powder together, and add salt set a side.
2, Mash the banana, add grated lemon and juice also.
Mix yogurt into the mixture and combine well with whisk.
3, In another bowl, cream the butter with both brown and caster sugar until they get lighter the colour and fluffy.
4, Whisk the egg in a jug. Gradually add 1/2 amount of egg to butter mixture(3) little by little. Afterward, add 1/3 amount of shifted powder(1) and whisk well.
5, Gradually add remaining egg, then add 1/2 amount of remaining shifted powder, whisk well.
6, Now use rubber spatura.
Add banana and yogurt mixture(2) and remaining shifted flour into (5) combine them gently.
Spoon the mixture into prepared tin, then sprincle walnut on top, Bake for 40 mins ~ 45 mins.
*or you can check with sticking skewer in the middle of cake, if nothing stick then done.
Fluffy & Moist Banana Cake
