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My non-sinking Banana Cake

I’ve had several very favourable comments about this receipe, so looks like it’s worth a post.

In the past, I have found that the banana element tends to sink to the botton of the loaf making it not just bottom-heavy but also too moist underneath and too dry on top. So, I was delighted to come across this recipe for a lovely, light but tasty loaf.  I will include notes about what I use and how I do things just in case this makes a difference.

Ingedients:

110g Butter (I use slightly salted)

170g Sugar (I use granulated)

225g self-raising Flour

2 eggs

3 medium bananas

Method

Heat the oven to 180C.  Prepare a 2lb loaf tin (I use a non non-stick tin and line it with baking parchment (I think greaseproof will stick to the cake) but I imagine a non-stick buttered tin would do as well). Mash the bananas with a fork – they should be a smooth consistency perhaps with a few small lumps. Cream together the butter and sugar (I’ve done this both by hand and in a mixer; both seem to be fine). Add the eggs and mix in well.

Combine the banana sludge and the cream/butter sludge and mix in the flour. The consistency should be gloppy.

Scrape the mixeture into the prepared loaf tine and baked in the oven for 40 mins initially. Then turn the oven down to 150C and bake for another 25-30 mins until a sharp knife or skewer comes out clean. Do not over cook or the top will dry out a little too much. It’s worth checking after 25 mins.  Incidentally, I use a fan oven.

Turn it onto a cooling rack, remove the baking parchment carefully and leave to cool. Cut generous slices and enjoy.

As with the deliciously light scones in the last post I have failed so far to take a picture of this cake. It’s becoming a habit!

If you try this, do leave me a comment and let me know what you think.

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