bananencake, patesserie.com

During our travels all over Asia and Central/South America I fell in love with the banana cake. A light flavourful and moist cake that goes perfect with a hot or iced coffee. In Bangkok, Thailand, on every street corner you will find a mini supermarket that’s called 7-eleven. They have an amazing simple banana cake on the shelves and every day we passed the store we needed to go inside and get one of those!

In Central and South America it’s even easier to get them. When you are in a bus there is a big chance that, at one of the many stops, a man or lady comes in selling her homemade cakes. They are so very tasty! Back home in the Netherlands I really missed those banana cakes. So I decided to make one myself. It’s pretty easy to make and those overripe bananas you have on your countertop are just perfect for it! Many times I had only one overripe banana and didn’t know what to do with it. Didn’t want to eat it and throwing it away is also not an option. Also it isn’t enough for a cake… So I decided to put that one in the freezer. And the next time I did the same… Since then I always have a small batch of frozen bananas and when they are thawed, they are perfectly soft for making a puree to use for banana cake. This version of the banana cake is for me my favourite basic recipe. The combination with the walnuts is perfect, but you can leave them out if you want to and add some other flavours or fillings.

banana cake, patesserie

Okay, Okay, Okay… sorry for the pictures. They aren’t that great. I know. But, did you know these are the first food/bake pictures I ever took? It was the first post on my (dutch) blog… so I came a long way ;-). With that in mind, I am happy to publish them here again. Blogging is never a game for the best pic, it’s about doing what you love and learning every day!

Recipe: Banana Cake

Ingredients
220 gram flour
1 tsp bakingsoda
¼ tsp salt
1 egg
225 gram sugar
120 ml vegetable oil
2 tbsp buttermilk
½ tsp vanille extract
3 bananas, overripe
walnuts, chopped

Instructions

  • Preheat the oven to 170C and grease and flour a nice bundt bakingtin
  • Mash the bananas into a puree and mix in the vanilla and buttermilk. Set aside.
  • In a bowl whisk together the flour, baking soda and salt; set aside
  • In another bowl whisk together the oil with the sugar and oil until it is very well mixed.
  • Add the flour mixture and mix until well combined
  • Fold in the banana mixture and the chopped walnuts.
  • Pour the batter into the prepared Bunt tin
  • Bake in the preheated oven for 50-60 min until a skewer comes out clean
  •  Remove from the oven and let it cool on a wire rack

banana cake, patesserie

Banana cake, my favourite basic recipe
 
Prep time
Cook time
Total time
 
Author:
Ingrediënten
  • Ingredients
  • 220 gram flour
  • 1 tsp bakingsoda
  • ¼ tsp zout
  • 1 egg
  • 225 gram sugar
  • 120 ml vegetable oil
  • 2 tbsp buttermilk
  • ½ tsp vanille extract
  • 3 bananas, overripe
  • walnuts, chopped
Bereidingswijze
  1. Preheat the oven to 170C and grease and flour a nice bundt bakingtin
  2. Mash the bananas into a puree and mix in the vanilla and buttermilk. Set aside.
  3. In a bowl whisk together the flour, baking soda and salt; set aside
  4. In another bowl whisk together the oil with the sugar and oil until it is very well mixed.
  5. Add the flour mixture and mix until well combined
  6. Fold in the banana mixture and the chopped walnuts.
  7. Pour the batter into the prepared Bunt tin
  8. Bake in the preheated oven for 50-60 min until a skewer comes out clean
  9. Remove from the oven and let it cool on a wire rack

If you are using baking soda, you need an acid to activate it. That’s why buttermilk is in the recipe. You don’t have buttermilk? Use yoghurt. You can also use a little vinegar or lemon juice. Real vanilla-extract is expensive, but did you know you can make it yourself? banana cake, patesserie

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