I must confess, I made this a long time ago. While I have had a hiatus from blogging, I haven’t stopped cooking and photographing what I have made in the hopes that life will no longer be so crazy. That still isn’t the case, but we all need something else in life besides work, work, gym, work, sleep, eat.
I saw this cake over on Al’s blog, Almost Always Ravenous and was instantly smitten. I love banana cake and with a pending visit from my in-laws for dinner, I knew it would be perfect for them as they aren’t dessert people.
Obviously, this was made well before the price of bananas went through the roof but if you do get your hands on some well-priced ones, I can thoroughly recommend this cake. It is really light and fluffy, smells delicious and has a bit of an unusual texture. It is unlike other banana cakes, but very simple to make.
Al’s Banana Cake
Recipe from Almost Always Ravenous
Cooking time: 10min preparation + 38min baking
- 6 eggs (separate white from yolk)
- 2 x banana (the riper the better)
- Baking powder – 1tsp
- Oil ½ cup
- Sugar 1/3 cup
- Flour ½ cup
- Sultana ¼ cup (optional)
Place 6 whites in beater, and beat until firm & frothy.
Firm consistency: should be firm enough to form small peaks when you run your spoon through it.
In another bowl, squash the banana + mix with baking powder + add 3 yolks.
I know it’s tempting to add all 6 yolks, but this recipe calls for only 3! Otherwise you won’t get that intended light fluffy texture
- Add sugar + oil to yolk mix. Mix well with wooden spoon.
- Add flour last. Mix again.
Combine “egg white” mixture. Add slowly and fold through.
Try not to mix too rigorously as this will knock all the air out and it won’t rise.
- Add sultanas, and fold through.
Pour into oiled baking tray
Any shape tray is fine, as long as there is room for it to rise around 5-10cm. I used a 20cm circular tin. You can also substitute brushing the tin with oil with baking paper if you prefer.
Bake at 1600C for 38min or until cooked
Please check if cake is cooked with skewer / toothpick stabbed through the middle. It should come out clean and fairly dry (not gooey). Note the cake will rise quite significantly during baking process, but will collapse partially when cooled down given how little flour we use – this is normal so don’t fret.