I’ve been suffering from a cold for a week now, which has recently turned into a good sore throat. I had no strength at all to bake and I have a workshop full of Christmas cakes that I need to finish. I’m thinking of publishing some this weekend. I received an email asking for my version of banana bread, the famous banana cake that is found all over the United States. Since this cake is so childishly simple, I took the opportunity to make it because it takes a total of 5 minutes to prepare. It is as soft as one could wish and finally not too sweet despite the quantities used. So it’s perfect for my angina (because after a week of soups and herbal teas, I was craving a cake…). On that note, I’m going back to bed!
Banana cake (for a 24cm pan)
- 3 bananas (310g of flesh in all)
- 200g of sugar
- 2 eggs (100g total)
- 125g of semi-salted butter
- 1 teaspoon of liquid vanilla
- 190g flour
- 5g of baking powder
Place the peeled bananas (310g of flesh in all) and the sugar in a container.
Start mashing with a fork.
Add the eggs.
Pour in the melted semi-salted butter and vanilla.
To get a smooth cake, I mix with an immersion blender so that the banana is perfectly incorporated.
Finish by adding the flour and yeast.
Mix well to obtain a smooth and homogeneous paste. Pour into a 24cm pan lined with parchment paper.
Bake for 1h25 at 150°C (as always in a revolving heat). As I’ve always done for a while on my cooking blog, I bake my cakes on low heat and put the last 25 minutes in a combination of fan heat and extra steam. If you don’t have a combo oven (which I understand!!), place a baking dish filled with boiling water in the bottom of the oven for the last 25 minutes of baking.
Let the cake cool and then unmold it.
Place it in cling film in a cool place overnight before slicing and eating!