Posted on May 29, 2011 in All Recipe Posts, Cakes, Fruit | 14 comments

Keeping it homely and simple this weekend.  Because it’s cold outside.

I love bananas but always end up buying more than I can use and eat before at least one or two get very, very ripe.  That’s sufficient inspiration to get baking, don’t you think?  Oh yeah.  Tired of banana bread, tired of the usual banana cakes.  So I made this one up as I went along this morning.  I have to confess that, while I certainly enjoy making elaborate cakes, I prefer the plain and simple when I feel like indulging in a slice of cake myself.

This light and luscious pound cake is lovely for afternoon tea or anytime.  It’s lighter and has a more delicate texture than most pound cakes.  Even the batter is mousse-like.  Best of all, it is bursting with clean, fresh banana flavour.  A much-needed slice of sunshine on a cloudy day.

I love it when a plan comes together.  The simple things in life …

Serves 1 x 20cm round cake or 1 x 30cm oblong fluted cake

The recipe can easily be doubled and baked in a 24cm round cake tin.

Ingredients
125 grams unsalted butter, softened
125 grams sugar
2 medium bananas, very ripe
2 eggs (about 60g each)
grated zest of 1 large lemon
125 grams plain flour
2 teaspoons baking powder

icing sugar

Instructions
Preheat the oven to 180°C/350°F.  Line a 20cm round cake tin with baking paper.  I used a 30cm oblong fluted cake tin instead so I brushed it well with a little extra melted butter and dusted it with some flour.  Make sure to tap out any excess flour from the tin.

Beat the butter and sugar together in a large mixing bowl until light and fluffy and the sugar has dissolved.  Cut the bananas into a few pieces and add to the butter and sugar and beat until the banana is fully incorporated into the batter.  Add the eggs and the lemon zest and beat well.

Sift together the flour and baking powder and add to the batter, beating until the batter is light and fluffy.  Scoop the batter into the prepared cake tin and level the top.

Bake at 180°C/350°F for about 45 minutes or until golden and a skewer inserted into the centre comes out clean.  When cooked, remove the cake from the oven and leave to cool on a wire rack.  When cool, remove carefully from the tin.

Dust with icing sugar to serve.  Go make a cup of tea.  Enjoy!

 

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