Because of the humid weather here in Singapore, I would usually place my unfinished cakes in the refrigerator after 2 or 3 days. This cake kept extremely well and I just needed to thaw it slightly before having a slice with my morning or afternoon coffee. It was that delicious and truly well worth it being called "The Most Fabulous Banana Cake Recipe"
The Most Fabulous Banana Cake Recipe
Adapted from "Mix & Bake" by Belinda Jeffery
225g plain flour
3 tsp baking powder
1/4 tsp salt
1/2 tsp bicarbonate of soda
3 - 4 very ripe banana (about 1 cup), mashed
340g castor sugar
125g unsalted butter, room temperature cut into small chunks
1 1/2 tsp vanilla extract
1/4 cup chopped walnuts
2 ripen bananas, slice thinly for topping (optional)
1 Tbsp castor sugar
1) Preheat oven to 180C. Butter and line a deep 26cm ring tin or 2 loaf tins
2) Put the flour, baking powder, salt and bicarbonate sode into a food processor and whiz for about 15 seconds. Remove and tranfer into a bowl.
3) Add the bananas to the processor together with the eggs and sugar. Whiz for 1 mintue. Then add the butter and whiz for another minute until thick and creamy. Now add the buttermilk and vanilla extract and pulse in quick on/off bursts. The add the flour and again mix it in with quick bursts, scrapping down the sides once or twice. Do not overmix or cake will be tough. Add the chopped walnuts and give it a quick stir with a spatula. Scoop batter into prepared tin and smoothen out.
4) Optional: Place the sliced bananas on top of the batter and sprinkle with sugar. B
5) Bake for about 30 - 35 minutes. Do not open the oven during baking time or the center may sink. Cool cake completely before unmoulding.