Banana Cake

Banana cake is the moistest cake I have ever eaten. This recipe is the most perfect way to use up old bananas. Banana cake is very buttery and cakey from creaming the butter and sugar. It can be prepared in various manners, such as cupcakes, muffins or layer cake. I make this one in loaf tin then you can cut slices and butter them for breakfast. Banana cake is dense but not heavy. This cake is so moist that it stick to the back of your fork.

INGREDIENTS:

1: Banana: 3-4 (mashed)
2: Flour: 3 cups
3: Baking Powder: 1 tsp
4: Baking Soda: 1 tsp
5: Salt: 1/2 tsp
6: Butter (unsalted) : 3/4 cup or 170 gram ( room temperature)
7: Sugar (granulated): 1 cup
8: Eggs: 3
9: Vanilla Essence: 1 tsp
10:Milk: 1/2 cup
11: Walnut & Pistachio: handful ( coarsely chopped )

METHOD:

1: Preheat the oven to 170 C or 325 F.
2: In a large mixing bowl sift together flour, baking soda, baking powder and salt. Set aside.
3: In an other large bowl, add butter and sugar and mix them together with electric mixer until it becomes creamy and fluffy.
4: Now add the eggs one at a time and mix well again.
5: Now add milk, mashed bananas and vanilla give it a good whisk for about 30-40 seconds.
6: Add the banana mixture in dry ingredients and mix it with electric mixer for about a minute.
7: Add the walnut and pistachio and mix with spatula.
8: Grease the pan with butter.
9: Spread the batter into the prepared pan. Bake for 45-50 minutes.
10: Remove the cake from the oven and set on a wire rack, allow it to cool completely or place it in the refrigerator to speed things up.
11: Serve with nutella, cream cheese frosting or keep it simple and classy.

NOTE: Baking times vary, so keep an eye on yours. Insert toothpick/ knife in the middle of the cake, if it comes out clean the cake is done completely.

TIP: Banana cake usually turns brown too quick from the top, if you find the top of the cake is browning too quickly in the oven, cover it loosely with aluminum foil.