The bananas left on the table were about to go into the bin but I decided, why not make a butter-based banana cake with it? I made a spongy version previously but my family found it a bit too...
The bananas left on the table were about to go into the bin but I decided, why not make a butter-based banana cake with it? I made a spongy version previously but my family found it a bit too soft and that they’d prefer something heavier.
227g plain flour
1/2tsp baking soda
1/2tsp baking powder
200g mashed bananas (bananas must be very ripe)
175g salted butter, room temperature
80g caster sugar
2 eggs, room temperature
2tbsp whipping cream
1tsp vanilla extract
Walnuts (optional)
Preheat oven to 160C. Lightly grease and line a 7-inch square pan.
Sift together the plain flour, baking soda and baking powder in a clean bowl. Set aside.
In another bowl, cream butter and sugar on high speed. Halfway through, scrape down the sides of the bowl. Continue creaming until light and fluffy. Scrape down the sides of the bowl again.
Add in one egg at a time, making sure that every addition is well mixed.
Add in the vanilla extract as well as the whipping cream. Beat on slow until well mixed.
Add in half of the mashed bananas and fold gently for 20 seconds.
Add in half of the flour mixture and fold gently again. Use the cut and fold method, it will seem a bit difficult to incorporate but it will slowly come together.
Add in the rest of the mashed bananas and fold.
Add in the remaining flour and fold until there are no streaks of flour left. Be careful not to overmix as this will deflate your batter.
Pour in the mixture into lined tin and smooth it out. Add some walnuts on the top (optional).
Bake for 45 minutes at 160C. Once ready, take it out from the oven, unmould and cool completely.
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