I love baking with bananas.It gives such a unique taste to the baked goods that even people who detest banana do not seem to mind the hint of it in the cakes/muffins.One of my first baking recipes was this Eggless Banana Nut Muffin.I would highly recommend it to beginner bakers as it gives such perfect and tasty result each and every time.
Bananas are great egg substitutes and usually mashed bananas are used in place of eggs in cakes/cupcakes.I somehow wanted to stick to the original recipe as Nags felt this was the Best Banana Cake.
Only change I did was to add salted butter,as I use that in every bake of mine and accidentally added the salt too.So there was a slight salty overtone[which only I could detect,btw]but otherwise,the cake's a winner.I skipped the frosting too and made the cake using my good ol' electric hand beater.I am planning to go eggless next time by adding an extra banana or by adding yogurt in place of the egg.
Is it the most fabulous Banana Cake??I would have to try this again with unsalted butter to confirm as I felt this lacked the Banana-ey punch.I would go back to my trusted recipe as my go-to Banana Cake.
The Most Fabulous Banana Cake
Recipe source - Belinda Jaffrey's Mix and Bake,adapted from Nags' Best Banana Cake
Flour/Maida - 3/4 cup / 110 grams
Baking powder - 1 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp[skip if using salted butter]
Banana - 1 large,very ripe
Sugar - 3/4 cup
Egg - 1,room temperature
Butter - 1/4 cup/50 grams
Buttermilk - 50 ml [Make buttermilk by adding 50ml minus 1 tsp milk to a bowl.Add 1 tsp vinegar and let it sit for 10 minutes,buttermilk is ready]
Vanilla extract - 1 tsp
Preheat oven to 350F / 180C.
Grease a 9" cake pan or a Bundt pan,like I used.
Put the flour, baking powder, salt, and soda into a bowl and whisk together with a fork or a balloon whisk.
Chop the bananas and mash with a fork.Make sure the banana is really really ripe.
Add the sugar and egg to the mashed banana and beat well. Then add the butter and beatfor another minute until the mixture is thick and creamy.
Next, add the buttermilk and vanilla extract and beat until just blended.
Add the dry ingredients to the wet ones and fold until just blended. Don't overdo the mixing part.
Scoop into greased pan and smooth out the top layer evenly.
Bake for about 40 mins or until the top turns golden brown and the cake passes the skewer test. Remove and let cool completely.
Remember I baked a Bundt Cake on November 15th,International Bundt Day??Mary-The Food Librarian sent me the "I Like Big Bundts" button which I am so proudly showing off here!!
Sending this to Ally's event Delicious Desserts!!