I always get really ecstatic whenever I see over-ripe bananas on my kitchen counter. Actually, I always wish that they brown quick so that we can't eat them up in time, and I get to use them to bake. Over-ripe bananas are good for baking, they make the cakes or muffins or bread extra sweet and moist. This is a recipe by the take-home-chef, Curtis Stone. I decided to make my banana bread using his recipe, cos a blogger whom I followed commented that this is a keeper recipe, it results in super moist and soft banana bread.
Recipe (adapted from here)
1 teaspoon baking soda (I changed to baking powder, cos I don't like the taste of baking soda esp. in my non-sweetened cakes)
1/4 teaspoon cinnamon (I used all-spice powder)
1/4 teaspoon salt (I used pinch of salt)
2 large eggs
1 ¼ cups sugar (I only put in 1tbsp sugar)
1/2 cup vegetable oil (I used grapeseed oil)
1 ½ cups coarsely mashed very ripe bananas (3 large)
2 tablespoons yogurt (no yogurt available, so I just used leftover apple puree)
1 teaspoon vanilla extract
1 ½ cups walnuts, toasted and chopped (I omitted this, cos the lil' fella is not eating nuts yet)
*I never followed a recipe 100%, never ever, cos I seldom have everything on the ingredient list available all at the same time, and I always just make do with whatever I have available. I bake for myself and the lil' fella (who's turning one this month), the reason why I usually omit or cut down by a lot the sugar on the ingredient list. As a result, my cakes or muffins are only nice and soft and moist when fresh out of the oven. When kept overnight, it will turn dry. But I heat them up in the microwave and serve with cold apricot jam (for myself), still yummy :)
If you're baking this for kids and adults, I would suggest that you follow the original recipe, or at least put back in some sugar. Hahaaa.. me and the lil' fella has quite bland tastebud.
- Preheat oven to 175°C (fan forced). Butter 1 (9- by 5- by 3-inch) metal loaf pan, then dust with flour, knocking out excess.*I should have covered my batter w. aluminium foil cos my cake turned out to be quite brown on top, but it was only just done inside.
- Sift together the flour, baking soda, cinnamon, and salt into a bowl.
- Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, apple puree, and vanilla extract. Remove bowl from mixer and fold in flour mixture gently but thoroughly.
- Pour the batter into the loaf pan, spreading evenly. I topped with sliced banana for decoration.
- Bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. (I only baked for 50min)
- Cool loaf in pan on a rack 10 minutes, then turn out onto rack. Turn loaf right side up and cool completely.
This banana loaf cake (or banana bread) is okay for freezing. I stored half the loaf in the freezer after cooled and sliced, so that we can have something for breakfast when we don't have anything available to eat.