Banana cake – it doesn’t get any better than this

banana cake recipe

A shout-out to my friends vanilla and nutmeg for a job well done!

I am the typical banana consumer – standing there in the store with fingers awkwardly on a bag of organic yellow treats and I always think That will be nice in the filmjölk tomorrow morning.

The morning after I come to my senses with my lips wrapped around the opening of a juice tetra and realize that breakfast will be eaten at the office this day, too. I might grab some fruit to eat on the way, but usually not because we are lucky enough to get daily deliveries from the store in the same building as we reside.

Days go by, but the fruit remains. Contrary to a good wine bananas don’t enjoy being forgotten for a decade, and at the same time as a family of fruit flies starts throwing covetous glances at those spotted shells that once were the pride of my bowl of fruit I begin to mentally prepare myself to throw another batch of food into the compost.

I can’t go on like this. The shame threatens to consume me. There’s got to be something that the ossified bananas can be used for.

An obvious alternative is of course a yummy banana cake.

The base is a sponge cake but I have replaced some of the granulated sugar with icing sugar because I think it dissolves better in the batter and makes it fluffier. I’ve been experimenting some with a similar arrangement for cupcakes which always leads to a good result.

The spices are classic ginger and cinnamon, but I also add a pod of vanilla, freshly grated nutmeg and lemon. The latter provides the necessary acid that contrasts all that sweet stuff. Finally, a pinch of salt bring out the flavors even more.

I would love to be that humble guy that does not brag a lot, but now, the fact is that this is the most delicious banana cake I have ever eaten. It’s juicy, has lots of flavor nuances and my test panel (read colleagues) chewed happily and the entire cake was gone in a flash.

 

Banana cake

Time: An hour from start to finish

  • 2 dl granulated sugar
  • 1 dl icing sugar
  • 4 normal size banana (matured)
  • 1 tsp lemon juice
  • Zest of 1/2 lemon
  • 1 vanilla pod
  • 160 g butter
  • 2 eggs
  • 210 g flour (wheat)
  • 1 tsp baking powder
  • 3/4 tsp cinnamon
  • 3/4 tsp grounder ginger
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp salt
  • Butter and breadcrumbs to line the cake tin
  1. Preheat oven to 175 C.
  2. Melt butter and let it cool. I use the microwave and turn it off just before the it has melted completely. If it’s a bit smeary, that’s even better.
  3. Pour the sugar in a bowl and add the icing sugar (sift it. Really – do sift it to prevent the slightest little lump)
  4. Mash bananas in a bowl and add lemon zest and juice.
  5. Split the vanilla pod and scrape it clean. Put the vanilla (not the empty shell) in the bowl with the bananas and mix properly.
  6. Add the eggs to the sugar and beat until fluffy and lovely. Spend an extra minute beating it since this is where all the magic happens. It should resemble thin custard in consistence.
  7. Pour the butter into the egg- and sugarmix. Mix using a spatula.
  8. Pour the mashed banana into the bowl with the eggs. Keep using only the spatula. Fold the batter gently yet firm and mix without beating. A gentle hand is the way to success!
  9. In a third clean bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg and salt. Stir until completely mixed.
  10. Add the flour to the batter and once again fold with the spatula until all lumps have dissolved. Don’t overwork since you don’t want the flour to develop gluten.
  11. Use a round cake tin, 24 cm wide, preferably with removable bottom. And now you could line it with parchment paper, but why not try the Swedish way? Butter it up and sprinkle it with breadcrumbs. Make sure the whole tin is covered with a thin layer of butter and a thin layer of crumbs that sticks to the butter. Turn it upside down to remove excessive crumbs.
  12. Add the batter to the tin and bake for thirty minutes depending on oven. Stick a toothpick in the middle of the cake and if it comes up clean and dry the cake is ready.
  13. Let cool almost completely before the tin is removed. Sift a little icing sugar over the cake just before served.
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