Soft As A Cloud- Banana Cake

 

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Soft as a cloud 

Now that I’m working from home, I find myself wandering around the kitchen, looking to stuff my face, more frequently than usual…a bit like Yogi Bear, minus the pic-a-nic basket- but with the bearlike appetite.

 Prudently, I’ve taken to yoga & replacing all snacks to fruits! While this military behaviour works well for the 1st couple of days, the charm begins to wear off & given the general lack of interest in eating healthy, my kitchen is soon laden with slightly overripe fruit. Not a great situation, no.

So, after a good amount of research, I’ve come across a few great bakes that require ripened banana. And it’s a complete win, this situation, as A- The banana is the quickest & easiest form of energy intake & B- My kitchen is no longer a ripe old forest of mushy bananas! Yay!

 Now, banana cakes always make me happy- the aroma, moistness & the fact that they are simply the easiest to bake! All this month, I’ve been experimenting with this new recipe & every time I bake it; the cake just seems too be getting lighter, fluffier & tastier! It’s almost like a friend that never, EVER, lets you down (God, I have to get out of the house more often)!

The steps to this recipe are ridiculously simple & it would be a crime to keep it to myself. What I like most about this bake is that every ingredient is so easily available at home.

 You need..

2-3 large over ripe & speckled bananas

½ Cup castor sugar

1/3 Cup canola oil

1 ½ tsp vanilla extract

2 eggs

1 ¼ Cup flour

1 tsp baking powder

½ tsp soda bicarbonate

1 tsp cardamom powder

¼ tsp grated nutmeg

A handful chopped walnuts, dried figs & I also added dried rosemary. for a healthier option, use a handful of mixed seeds- such as flax, sunflower & pumpkin.

All you do is:

  • Pre heat the oven to 180 C.

  • Line an 8×8 inch baking tin with baking paper. Tricky but fun, once you get the hang of it.

  • Sift flour, baking powder, soda bicarb & cardamom – add the nutmeg & keep aside.

  • Using a food processor (the easiest way) whiz together the bananas, oil, vanilla & eggs till completely mixed; about 3 spins.

  • Evenly spoon over the flour mix onto the wet mix, in the processor & whiz only about twice- do not dump in the flour as it tends to make the batter lumpy. Do not over mix as this would lead to a tough & heavy cake.

  • Pour the batter into the prepared tin, scatter the nuts or seeds & bake for about 25 minutes.

  • The cake when done should be a lovely golden brown & pass the skewer test- or should come out dry when skewer inserted.

  • Take the cake out of the oven & let it rest in the tin for 10 minutes before you cool it on a wire rack.

  • I love to cut up this pillowy soft cake into chunky squares & pile ‘em high to serve. You could also dust the slices with icing sugar or wrap the slices in baking paper & twine.

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Wrap slices in baking paper with twine.

 

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Pile ’em high!

See how easy & healthy this cake is?

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Golden banana cake with walnut, fig & rosemary

This is when I say “Enjoy”..

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