Photography Emma Malone
This delicious moist cake will last for days in
an airtight container. The flavour gets better
each day. It also freezes well…yes, really!
Equipment
22cm (8 ½ inch) cake pan, stand mixer with
paddle (flat beater) attachment, mixing
bowl, balloon whisk, spatula, cake rack
Ingredients
2 cups (300g) self raising flour (gluten free
flour can substitute for wheat flour)
½ tsp bicarb of soda
Pinch salt
3 large over ripe bananas, roughly broken
into pieces (like the ones here)
125g unsalted butter, softened to room
temperature
¾ cup (165g) brown sugar (lightly packed
not pressed into the cup)
¾ cup (150g) caster sugar
2 tsp vanilla extract
3 large eggs, room temperature
½ cup natural yoghurt mixed with1 tsp
vinegar
Recipe from The Kitchen Therapist - Mastering The Basics
New Holland Publishing
Method
Preheat the oven to 180oC. (350oF). Butter and line
the base and sides of a deep 22 cm cake pan. Place the
oven shelf in the bottom third of the oven.
Combine all the flour, soda and salt into a bowl and
using a little balloon whisk, combine together. Set
aside.
Place the banana chunks into the mixing bowl on your
stand mixer. Using the flat beater, beat on medium
speed (speed 4) for about 20 seconds or until mashed.
Remove and set aside
Place the butter, both sugars, vanilla and eggs into the
mixing bowl. Using the paddle beat on medium high
(speed 8) for 7 minutes or until very thick and creamy
Add the banana, flour and yoghurt. Mix on low speed
(2) until just combined. Increase to speed (4) and beat 1
minute or until creamy.
Pour the batter into the pan. (spread the top down
with a spatula until the top is smooth - no peaky bits)
Bake 45- 50 minutes. Or until the cake is golden and
firm to touch. Stand 5 minutes before removing from
the pan. Place on a cooling rack to cool completely.
Spread with your favourite cream cheese frosting
(optional)