Looking at my fruit bowls my banana looks so ripen, don’t like throwing food. Then I have yoghurt that will expired in 4 days, best use it. Thus, my sugar is about to finished. I use what I have in my container with about 300 g. Remember having banana cake at friend place.
I asked for recipe. She gave me and said she got it from another friend. She change the recipe to suit her. She had mini bundt trays. I don’t have and I too change the ingredients. I have added 2 more banana as I want to get rid of it. This is my first time baking banana cake. I prefer to eat banana on its own but 4 banana in one go is too much. Don’t want to have diarrhoea.
I admit that it’s sure is good to have older friends, they really care and look after each other’s. They are generous and loving as well as can sing and dance while cooking. This is trial and error using a big bundt instead of small bundt trays. It turns out beautiful, moist, and delicious. Let’s bake and share with my family and friend.
375 g plain flour
2 Tsp baking soda
1/2 Tsp salt
230 g unsalted butter, at room temperature
300 g castor sugar
2 Tsp vanilla extract
2 large eggs
About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
245 g plain yogurt
Put a rack in the centre of oven and preheat oven to 180 degrees C. Generously butter a big Bundt pan and lined with greased baking paper. Whisk the flour, baking soda and salt together.
With a hand mixer in a large bowl, beat butter until creamy. Add sugar and beat at medium speed until pale and fluffy. Beat in vanilla, then add eggs one at a time, beating for about 1 minute after each egg goes in. Reduce speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t worry if batter curdles), all yoghurt and then the rest of dry ingredients. Spoon batter into the pan, knock a couple knock pan on the counter to release bubble in batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. It’s best to wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving – it’s better the next day.
Note: Wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months.