I’ve never baked banana cake before, so I am not sure if all home baked banana cakes are soft and moist in comparison to those store-bought ‘economic’ banana cakes. The outcome of this recipe from Do What I Like is really what I like, the softness and moistful texture fits my bill. A KEEPER!
Recipe adapted and modified from Do What I Like
225g self-raising flour ( used 225g cake flour +12g baking powder + 2g salt )
1 tsp baking soda
75g butter + 30g oil
120 – 150g brown sugar
Pinch of salt ( omitted )
250g mashed banana + 1 tsp lemon juice + 1 tsp rum
180g sour cream + 1 tbsp milk ( used 200g plain yoghurt )
1. Sieve together self raising flour and baking soda.
I sieve together cake flour, baking powder, salt and baking soda
2. Add milk to sour cream and mix well till smooth.
I substituted sour cream with plain yogurt
3. Mash bananas with some lemon juice and rum.
4. Beat butter, oil, sugar and salt till light and fluffy.
5. Add in egg one at a time, beat in well before adding the next one.
6. Beat in the mashed banana.
7. Mix in flour alternating with *sour cream over two times.
* plain yogurt
8. Pour batter into a buttered loaf pan and bake at 180C for 60 minutes or till cooked.
Tip of the day : No overripe bananas? Don’t worry, go ahead with your baking plan. Peel banana skin and place the bananas on a tray lined with parchment paper ( for easy washing ) and pop them into a preheated oven. Bake them at 180C for 5-10 mins or until they are soft and look like ripen bananas.