When I was in UK, I wondered what’s the difference between banana bread and banana cake. I don’t think theres any difference actually?
After sticking to the same old banana cake recipe the past few years, I have decided to be more adventurous and try out something different.
A few days ago, I had asked Piglet not to eat the ripe bananas as I was saving it for the banana bread.
Recipe & Ingredients here
I reduced the brown sugar to 125g and omitted salt as I used salted butter.
There is also a preference of a smoother texture banana bread so I omitted nuts and blended over ripe banana instead of mashing it. If your bananas are not overripe, you can also roast it (skin on) in oven for 10 minutes 180C.
Banana Bread Method
1.Preheat oven convection 170C
2. Sift flour mixture: flour, baking soda and cinnamon and put aside
3. Blend overripe banana and put aside
4. Cream butter and sugar
5. Mix eggs one by one
6. Mix in yogurt and blended bananas
7. Fold flour mixture
8. Bake for 30 minutes and then cover with foil and bake for another 35-40 minutes
The top of the cake was slightly burnt so will cover it with foil at 25 minutes in the future. I checked it at 60 minutes and checked it at 5 min interval. That made it a total of 70 minutes. Forgot to even it out with a butter knife too.
Flavour wise was okay. Cinnamon heightened the banana flavour. Not too sweet. It is moist so the texture itself is what piglet described as ‘interesting’. I think he is used to drier cakes.