How do you like your banana cake?
225 gr plain flour
2 teaspoons baking powder
pinch of salt
3 medium bananas, heavily speckled or even black bananas are best
1 good looking banana for decoration (optional)
110 g butter, melted and cooled
150 g light brown sugar
2 tbsp milk
50 g walnuts or pecans, toasted and chopped or 50 g chunks of chocolate
Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas
1.Whisk the flour, baking powder, salt and cinnamon together, set aside.
2.Using fork, mash bananas into a chunky paste. Whisk the melted butter, brown sugar milk and eggs into the bananas until blended.
3. Slowly combine wet and dry ingredients (in 3 parts), stirring gently until they disappear and the batter is smooth. Stir in nuts- if using.
Pour batter into the baking loaf and smooth the top. Bake 55 to 75 minutes, or until the bread is well risen and golden brown-
or check if a fine skewer inserted into the center of the bread comes out clean.
When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.
Banana bread should stay fresh for few day. It’s best to wrap the bread tightly in plastic wrap or linen tea towel and store at room temperature overnight or in the refrigerator for up to 5 days.
Freezes very well too.