I come from a family of really good bakers. Everyone in my family is known for a particular variety of cake. My grandmother made an awesome checkerboard cake….yes even in the 50s where she had to get the mould custom made. My mum’s sister made a lot of good cakes but I associate her with the date-and-walnut cake….because she always got one for us almost everytime she visited. My aunt in Australia makes the most amazing fondant cakes that are way better than any of the wedding/occassion/celebration cakes I have ever seen. She’s so professional and artistic. My mum makes a lovely coconut cake. My mil makes an awesome Christmas cake. My grandfather and my brother are known for their own stuff too. But here is one that has my signature all over it. This recipe is formulated by me. Baking is one of the few things I’m extremely confident about. I don’t ever need a recipe for a cake. I can make almost anything and everything into a cake. If I see something that has been occupying shelf space for too long in my pantry and I want to get rid of it, I just incorporate it into a cake somehow…The reason I never need a recipe is …because I understand the science behind baking, what each ingredient has to offer and how it affects the structure of a cake. I’ve been assisting with baking since my toddler days when I hated anything with sugar in it except for chocolate.(Agreed, there was something seriously wrong with my tastebuds then😅🤪🙈). Back then there were no electric mixers and we used these huge wooden things that looked like weapons …and we would go on and on and on with all our might to just cream the butter and sugar. There were sand ovens and stove top ovens in those days. Thank God for technology….it happens in just few minutes now. Anyway, enough with my tales. Here is my secret banana cake recipe that I formulated carefully analyzing the wet and dry ingredients. This cake is super moist and just sooooo yumm. I make this quite often. This batch was made three days ago…. And, yes…I’m a little crazy about aeration so I make all of my cakes the angel-food-cake way. It does involve a few more steps and dishes ….but hey, who doesn’t like a spongy cake, eh?
- 3 ripe/over ripe dwarf bananas or 1.5 big ripe bananas or 250 gms whole bananas (150gms mashed)
- 175gms all purpose flour/maida+
- 150gms sugar-
- 100gms butter
- 3 medium eggs-
- 1/4 tsp Cinnamon powder
- 3/4 tsp essence/flavouring
- 1.5 tsp baking powder
- 0.5tsp baking soda
- Whisk the egg whites until they’re frothy, stiff and firm. Keep aside and store in a chilled place
- Cream the butter and sugar.
- Mix the baking soda and baking powder with the flour. Then add the yolks and flour to the creamed sugar mixture and mix well. Add some essence and cinnamon powder while mixing.
- In another bowl, peel the bananas and mash them with the mixer itself. Make sure your bowl is not too small or you will have flying banana bits everywhere.😂😉
- Add this to your mix and mix all these well. Adjust the consistency of the batter if required (using milk).
- Then at the end, remove the egg whites from your fridge/freezer and fold gently into this batter.
- Pour the batter into 2 medium loaf pans or a single 7″ cake pan.
- Bake gently in a pre-heated oven at 160-170°C for 45minutes+ or until a toothpick/knife inserted right up to the bottom of the cake comes out clean.
-RUELHA www.ruelha.com © Copyright Protected. All Rights Reserved. Yes, I said two loaf pans....the second one was devoured before these pictures were taken...🤭😋😋😋😅