brown banana cake

I love banana cakes and almost seldom reject any chances of trying out a new recipe. This recipe is taken from Pichet Ong's The Sweet Spot and since he claimed that this is the best banana cake ever, I have no reason not to try it.

The cake turns out to be very moist, almost limping and hard to hold in shape. I'm not really sure if it is the works of yogurt. Imagine a very light and moist banana bread.



Banana Cake

1/3 cup butter (78g)
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 cup honey
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup roughly mashed bananas
1/2 tsp vanilla essence
1 large egg
1/2 cup plain whole milk yogurt or sour cream

1. Sift together the flour, baking powder and baking soda, set aside.

2. Cream the butter, sugar, honey, cinnamon and salt until pale and fluffy.

3. Add bananas and vanilla, beat on medium speed until the mixture looks "broken" or lumpy. The bananas should be mashed, with a few small chunks remaining.

4. Beat in the egg until incorporated. Fold in the flour and stir in the yogurt until the batter has only a few remaining white streaks. Be sure to avoid overmixing.

5. Transfer batter into a grease pan and bake for 45min at 180degC.