Been churning out banana bakes lately due to the bananas my dad bought for prayers. After a few days, he’d look at me and say, “Why don’t you use the remaining bananas to make some cake? They’re very sweet.”
Hmmm. I think he is missing the weekly cakes I used to make. Back then when I was madly baking every weekend, he’d have some cakes/bread/pies or whatever I was making to indulge in on Monday mornings.
So here I am making something again. This banana loaf is adapted from Joy of Baking. Any avid baker would have at least visited her site 10 times whilst researching for cakes and other goodies to make. She is a great baker with lots of good recipes.
Banana loaf (adapted from Joy of Baking)
- 115 grams unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 3 large bananas, mashed (I used 4 medium bananas)
- 230 grams all-purpose flour
- 135 grams castor sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Grease a 9 x 5 inches loaf pan. Preheat oven to 350 degrees F.
- Mix bananas, butter, eggs and vanilla extract in a bowl. Whisk until combined.
- Sift flour, baking powder, baking soda and salt in a bowl. Add in sugar. Whisk to combine.
- Add wet ingredients into dry ingredients. Using a rubber spatula, mix until just combined. Batter will be lumpy. Do not over-mix.
- Scrape batter into prepared loaf pan. Bake for 55-65 minutes until a skewer inserted in the center comes out clean.
- Cool on a wire rack in the pan.
Moist texture, with a wonderful banana fragrance and taste. It is slightly sweet to my taste, even after reducing the sugar. I think if you’re using the type of bananas that has a sweetish-sourish taste, the amount of sugar above is okay. But I was using a sweet kind of banana (to Asian readers, it is known as Ang Bak Chio) and being over-ripe, it is even sweeter. So do adjust the sugar accordingly.