I have not been baking for a while. It’s at the back of my mind for weeks on end. If there was a ~ quick and scrummy ~ cake I’d bake, then it has got to be that almost effortless and idiot-proof Banana Loaf Cake. Ha ha ha …
I’m glad my boys share the same sentiment as I do.
3 weeks ago (or probably longer..) I bought a nice-looking bunch of Chiquita bananas in the hope of ripening some of them for my Banana Loaf Cake. I needed only 3 bananas, so we ate the rest of the bananas.
While the 3 bananas were dangling on the banana hook to be ripened, my poor guys tried to brush their temptation away. With the cold weather outside, it’s warm inside the house with the heating on. And the result? 3 completely blackened and over-riped bananas with some mouldy white spots after more than 2 weeks of ‘crucifixion’. OH * MY * GOD!!
“What are you going to do with those bananas? To ‘hatch’ more black bananas?“My hubby asked (with a hint of sarcasm)
“There go the bananas … in the bin“, he said, pointing to the dustbin.
I replied with a classic feedback cheekily, “I’ll make Banana Cake“*grinning with guilt big time*
Erm… by the way, did I use the ultra black, over-riped and limpy and almost fermented bananas in my cake?
Uh-uh! Don’t think so … I needed ripe bananas but they were way, way too ripe! So I bought a new batch of bananas and made sure they ripened within a visually correct duration of time. Ha ha …
Here were the bananas that went in my Banana Loaf Cake I baked last night.
The first tutorial I’ve watched on YouTube in making a Banana Bread was the demo by Stephanie Jaworski of JoyOfBaking.com and I have baked Banana Bread or Cake as well as muffins many times since. It’s the easiest cake to bake. And I have done several tweaks and modifications to suit my family’s palates and they usually turned out great, me thinks …
Last night, however, was the first time I baked the Cake with the help of the Thermomix.
Sorry for the bad photos as the only lighting I had was my kitchen tungsten halogen lamps. No natural (sun)light. I did say I baked the cake last night, didn’t I? *wink*
Banana Bread or Banana Cake? It looked like Bread but it tasted like Cake, so I called it Banana Loaf Cake! It was super yummy and moist. I kid you not…
- 240 g ripe bananas
- 125 g butter
- 110 g cassonade light brown sugar
- 1 tsp Vahiné natural vanilla powder
- ca 120 g eggs
- 60 g Lyle’s Golden Syrup
Ingredients E (dry ingredients)
- 255 g APF
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon powder
- A pinch of sea salt
- Pre-heat the oven to 160 degrees Celsius
- Place A in TM bowl and blitz the bananas for 40 sec/ sp 5 until they form a creamy consistency. Set the mashed bananas aside in a separate bowl.
- Add B and mix for 3 mins/ sp 5. Scrape down the sides of the inner bowl and continue mixing for another minute to form a light and creamy consistency.
- Add C one at a time. Beat for 10 sec/ sp 5 per egg.
- Add A and D to combine for 45 sec/ sp 5
- Add E by weighing the dry ingredients, then tip the mixture into a clean bowl. Fold in manually with a spatula until the mixture is combined.
- Scoop the mixture into a greased loaf tin/ pan. Bake for 55 mins in a pre-heated oven. The cake is baked through if a skewer pricked in the middle of the cake comes out clean.
I LURVE the smell of freshly-baked cakes and pastries, although I am not a sweet-tooth person. The smell that floated in my kitchen last night was heavenly. My boys were upstairs when I baked the Banana Loaf Cake and they could immediately smell baked bananas when they walked in the kitchen 🙂
While leaving the cake to cool on a wire rack, I just had to cut a generous slice of the cake (while still a bit warm). It was too tempting for me to let it sit until it’s cooled completely. And by the way, I’m a crust person, so the slice with the crusted end was mine! It may have appeared to look like it’s on the hard side but, surprisingly, tasting is believing and seeing is deceiving; it was actually quite soft and moist (crust et al). I’m glad I added Lyle’s Golden Syrup. You could add Maple Syrup or Honey. The syrup gave the cake a nice tan colour and made it moistier and ‘stickier’ with a caramelised flavour. I left the Cake on the kitchen table overnight and had a slice for breakfast this morning. The softness and moistness of the cake remained. Before I left for work, I placed the cake in the fridge. When I got home, I thought the cake would harden while being refrigerated, but no, it remained as soft and fresh. You know what? This is by far, my favourite Banana Loaf Cake recipe sans nuts. The next time, I will add some walnuts from my garden!
Have a great week!