Banana Cake

Banana Cake

A recipe from www.foodandwine.com

Vegetable oil cooking spray

4 tbsp unsalted butter, softened

¾ cup light brown sugar

½ cup low fat (1.5%) buttermilk

2 large eggs

2 large egg whites

2 large overripe bananas plus 1 large ripe banana

2 tsp finely grated lemon zest

2 tbsp fresh lemon juice

2 cups cake flour (SR flour)

1½ tsp baking soda (baking powder)

1 tbsp granulated sugar

Preheat the oven to 350ºC/180ºC Gas 4.  Lightly spray a 8” x 12” baking dish with cooking spray (or line with baking parchment)

In a large bowl, beat the butter until creamy, beat in the brown sugar and then beat in the buttermilk. Beat in the whole eggs and egg whites.

Mash the 2 overripe bananas, this should give 1 cup of puree. Halve the ripe banana and cut crosswise into ½” chunks.  Add it to the puree.  Stir in the lemon zest and juice.

Gently fold the banana mixture into the batter and then fold in the flour and baking soda until no white streaks remain.  Spoon the batter into the prepared dish and sprinkle the top with granulated sugar.

Bake for about 30 minutes until golden and the top springs back when lightly pressed in the centre.  Let the cake cool completely in the pan before cutting into pieces.

Notes: you could use demerara sugar instead of the granulated to sprinkle on the top.  It would be nice with other fruit added or spice such as cinnamon.