Banana Cake

Banana CakeI have a confession. It’s a serious matter.

Please don’t judge.

I hate waiting for banana’s to ripen before I can do any baking with it. Sorry if I disappoint you.

It’s very rare for me to get the chance to bake anything banana related, because I’m always either having too many unripe bananas, or not enough ripe bananas. Life’s tough.

So imagine my joy when last weekend, I found three perfectly brown, almost blackened bananas in the fruit bowl! I think there may have even been some whooping going on in my kitchen too!

After probably a year of not being able to make banana bread because of the inflation of bananas (due to the devastating floods in the upper northern regions of Queensland), I was finally able to grab my potato masher out and mash the bananas out to my heart’s content.

The banana bread I ended up baking was probably one of the easiest recipes ever! I think in total, I had a few measuring spoons, egg beaters, and one bowl to wash. Did I mention I was whooping in the kitchen? The bread itself is moist and fluffy with perfect hints of banana. I also ended up throwing in some chopped walnuts just to create some texture. I think next time I’ll try the recipe with some added sultanas or dark chocolate chips. I’ll just have to work on getting that zen to wait for damn bananas to ripen!

Banana Cake

Banana Cake

Banana Bread 

2 eggs, beaten
1/3 cup buttermilk (I didn’t have buttermilk on hand so I used 1/3 tblspn vinegar with 1/3 cup of full cream milk, let sit for 5 minutes before incorporating into mixture)
1/2 cup vegetable oil
1 cup mashed very ripe bananas
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped walnuts

Preheat oven to 165 Degrees Celsius. I used a 9×5 inch loaf pan to bake the bread in. Spray lightly with non-stick spray and line the tin with parchment paper.
– Blend together the eggs, buttermilk, oil and bananas.
– Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in chopped walnut
– Mix well.
– Pour into prepared loaf pan and bake for about 70 minutes or until a cake tester inserted in the center comes out clean.
Happy baking 🙂
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Comments

  1. Would have loved to been the guinea pig for this! The buttermilk substitution is helpful. It saves time Googling and also knowing that you had also used this substitution means that it works! I tried making banana bread/cake once and it was an epic failure. It rose out of proportion, cracked on the top and was uncooked in the middle *suppresses memory*

    Keep baking cos I’ll be following your adventures~

  2. you didnt add vanilla??

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