If there’s one thing I bake fairly consistently it’s banana cake and banana muffins. We never seem to consume the bananas I buy at the supermarket, so at least once a month I come into the kitchen in the morning and realise there are two bananas that I need to use immediately or throw them away. I know, I could just freeze them, but I’m really lazy about doing that. I also think that if I pop them in the freezer, they’ll disappear under the stray icy-poles and half full bags of frozen peas and a six month old Sara Lee cheesecake I have in there “just in case” that we never eat. So I figure I might as well bake something with them. But lately I’ve been a bit sick of the usual banana cake and banana muffins that I make and wanted something a bit less cake-like, so I found this recipe on Taste.com.au and gave it a whirl.
2 cups self raising flour
1 teaspoon bicarb soda
Pinch of salt
1 teaspoon ground cinnamon
1/2 cup caster sugar
3/4 cup sultanas
2 eggs, lightly beaten
1 cup milk (I used soy milk)
1 cup mashed bananas (2 medium to large bananas)
– Preheat oven to 180°C (160°C fan forced).
– Line a loaf tin with baking paper.
– Sift flour, bicarb soda, salt and cinnamon into a large bowl.
– Stir in sugar and sultanas
– Combine eggs, milk and bananas in a large jug. Whisk with a fork until well combined.
– Using a metal spoon, stir egg mixture into dry ingredients, until well combined.
– Pour mixture into prepared loaf tin and bake for 40 minutes or until a skewer comes out clean.
– Cool in tin for ten minutes, then turn cake out onto a wire rack to cool completely.
– Slice and serve with butter or toasted.
I have to say, that this recipe, while delicious, was still decidely cake-like. It was denser as I cut it, but it’s still basically a cake. It toasts well though, so that does change it up a bit. I didn’t use sultanas because I didn’t have any, but they might be a nice addition if you’re into dried fruit in cakes (I AM NOT, for the record). I also considered putting choc chips in, but thought I should keep it relatively healthy! I did add a teaspoon of ground ginger, and you could also add a teaspoon of mixed spice instead of the cinnamon or ginger to make the flavour even richer.
I also want to note that I’ve come to realise how important it is to let a cake cool completely before cutting it. This is a fairly obvious baking rule, I know, but for some reason I always just start cutting my cakes while they’re still partially warm and the results are dire – crumbs, cracks, and chunks of cake falling apart because I’m too impatient to let it rest. The knife needs to be really sharp too, to prevent you from hacking away at the cake and having the slices break as you move the knife back and forth. Again, a fairly obvious rule – when cutting, knife should be sharp! But the amount of times I’ve hacked away at a cake without caring about the knife sharpness are too many to count.
I would definitely make this recipe again, but I think I’ll still keep hunting for a banana bread recipe that’s denser and has less cake qualities and more bread qualities. If you know of one let me know!
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