Banana Cake Recipe

I have just started baking since moving back from Glasgow.

I’ve yet to buy some of my baking equipment e.g. sieve, mixing bowl… and am trying to keep my basic baking ingredients to a minimal e.g. omitting self raising flour and caster sugar.

I have also been eyeing a kitchen scale since last year and it will hopefully arrive next month. In the meantime, let’s make do with a 10kg commercial mechanical scale with increments of 50g. So its just eyeballing and rounding up and down for me.

Minimalist baking?

Tips:

• No sieve: use food processor, fork or whisk to introduce air into it
• No mixing bowl: reuse an ice cream container or a rice cooker bowl
• Caster sugar: Ground granulated sugar
• Self raising flour: 1 cup of all purpose flour + 1.5 teaspoon of baking powder

Piglet has been encouraging me to use substitutes and adjust recipes to my liking instead of following it exactly…

Banana Cake Recipe

Adapted from Amy Beh’s Recipe

Ingredients:

• 175g butter
• 175g caster sugar
• 4 medium eggs
• 1 cup of overripe bananas
• 2 tbs yogurt
• 1 tsp vanilla essence
• 225g all purpose flour
• 3 tsp baking powder
• 3/4 tsp baking soda

Method:

1. Cover 8 inch square cake tin with parchment paper and set aside. Preheat oven to 170 ºC.

2. Sift flour, baking powder and baking soda. Set aside.

3. Blend bananas with yogurt and vanilla essence into a banana puree. Set aside.

3. Cream butter and caster sugar.

4. Add eggs one by one and beat well.

5. Add banana mix puree and beat well.

6. Fold in flour.

7. Pour batter into cake tin.

7. Bake for 50 minutes or until a toothpick inserted comes out clean.