Cook this: banana & vanilla cake

You have one new email: “Hey, how many bananas would you need to make like a banana cake or bread?”

Shit.

You may have noticed a distinct lack of banana recipes on this blog. Because I absolutely bloody hate them. Oh my God, I can’t tell you how much I have bananas. The smell of them makes me want to throw up, they are the work of the devil. But husband likes them. And he likes banana bread. And banana cake. I knew I was in trouble when I got this email. Like the award winning wife I am, I sucked it up, got out my good old, ever trusty CWA cookbook, held my breath and made it happen. Apparently it’s a very good cake, very light and moist and flavourful, and husband liked the extra vanilla bean powder I added in. The boys he had over watching basketball last weekend also enjoyed it very much. I won’t try it, so you’ll just have to take their word for it!

IMG_7875
 Ingredients (as per CWA cookbook):
– 2 cups plain flour
– 2 tsp baking powder
– 125g butter, softened
– 1 cup caster sugar
– 3 – 4 ripe bananas, mashed
– 2 eggs, lightly beaten
– 2 tsp vanilla extract
– 2 tsp vanilla bean powder (this is the bit I added in myself, and if you’re in Melbourne, you can get this at Terra Madre)
– ½ cup buttermilk (I added this too, makes it more light and fluffy and moist and whatnot)

 

Method:
1. Pre-heat the oven to 170°C and line or grease a cake tin.

2. Sift flour and baking powder into a bowl and set aside.

3. In another bowl, beat the butter and sugar with an electric mixer for a minute or two, then add the banana, eggs, vanilla extract and powder – beat again until well combined.

4. Stir in the flour an baking powder until just combined, being careful not to over mix. Then, stir in the buttermilk, again until just combined.

5. Pour the batter into the tin and bake for 45 – 75 minutes. I used a rectangular lamington tin, so my cake wasn’t as high to rise, and therefore only took 45min. Check it with a skewer – when it comes out clean, the cake is done.

6. Cool in the tin for 5 minutes, then transfer to a cooling rack to cool enough to slice and eat. Also not a bad idea to sprinkle a little icing sugar over the top.

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