An incredibly moist, fragrant and comforting banana cake. This anti-waste recipe by Feemu Fii Ak Feneen is perfect for using ripe bananas and treating the whole family for a snack or breakfast.
Ingredients
- Ripe bananas: 3 to 4 medium bananas (well-speckled skin)
- Wheat flour: 250 g (fluid wheat flour (type T45 or T55) T45 or T55)
- Powdered sugar: 100 g to 130 g (depending on the natural sweetness of your bananas)
- Soft butter: 100 g (melted and warmed)
- Eggs: 3 large eggs
- Baking powder: 1 sachet (approximately 11 g)
- Vanilla sugar or vanilla extract: 1 teaspoon
- Ground cinnamon or nutmeg: 1/2 teaspoon (optional, for a warm note)
- Fine salt: 1 small pinch
Instructions
1. Mash the bananas: Peel the ripe bananas and place them in a deep plate. Mash them meticulously with a fork until you obtain a smooth puree.
2. Mix wet ingredients: In a large bowl, beat the whole eggs with the caster sugar and vanilla sugar until the mixture whitens and becomes slightly foamy. Add the cooled melted butter, then the banana puree.
3. Incorporate the powders: Sift together the flour, baking powder, pinch of salt and cinnamon. Add them gradually to the preparation, mixing gently with a spatula or whisk, just enough to incorporate the flour without overworking the dough.
4. Bake: Preheat the oven to 180°C (thermostat 6). Butter and flour a cake mold (or line it with baking paper). Pour the batter evenly into the pan.
5. Cooking: Bake for 40 to 50 minutes. Check the cooking by inserting the blade of a knife or a toothpick into the center of the cake: it should come out clean and dry.
6. Cooling: Let the cake cool for 10 minutes in its mold before turning it out onto a rack. Enjoy warm or cold.