Banana Cake
from Dorie Greenspan “Baking, from my home to yours”
- 3C standard flour
- 2t Baking Soda
- 1/2t Salt
- 250gm Butter
- 2C sugar
- 2t Vanilla
- 2 Large eggs
- 4 ripe bananas mashed
- 1C sour cream or yoghurt
Preheat your oven to 180oC Butter/spray cake or loaf tin. This quantity will fill a 20cm round cake tin – or a bundt tin and loaf tin.
Cream butter and sugar until white and fluffy using either hand beaters, stand mixer, or if very intrepid – by hand. You really want to ensure it’s really well creamed, it will help with final texture. Beat in vanilla then add eggs one by one beating well for at least a minute after each egg. If using mixer, put on slow speed. Add mashed bananas and mix gently and briefly, add sour cream and mix in. (don’t worry if it’s a little curdled looking – this is because banana doesn’t emulsify fully with butter mixture) Finally add dry ingredients and mix gently or fold in.
Put into prepared cake tin and bake for about an hour depending on size of tin. When it is firm and springs back fully when pressed you are good to go! (don’t forget, never open an oven before a cake is more than halfway cooked)
The above cake is iced with a lemon icing, but would equally be nice with chocolate icing, cream cheese icing, or just as is!
Enjoy
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