This is my family's favourite banana cake recipe. I have been making it for over 20 years.
INGREDIENTS:
3/4 of sugar
1/2 cup of oil
2 eggs
approximately 2 cups of mashed ripe bananas (3 bananas)
1 3/4 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Icing sugar for dusting (optional)
METHOD:
Preheat oven to 325F.
Beat sugar and oil on high speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in pureed banana.
In another bowl, sift flour, baking powder, baking soda and salt.
Gently mix dry ingredients into wet. Do not over mix.
Pour into greased 9-inch bundt pan. Bake for approximately 45 minutes. Cake is done when cake tester comes out clean. Let cake cool for half an hour before removing from the pan.
TIPS:
1. When baking, it is important to measure ingredients properly and accurately. Always use correct measuring cups and spoons. Use dry measuring utensils for powders and semi-solids (flour, sugar, banana puree). Use liquid measuring cups for wet (oil).
2. When measuring flour, spoon flour, not pour, into measuring cup. And level off with a knife or flat edge. Do not shake or tap cup before leveling off. Do not use measuring cup to scoop the flour directly out of flour container. Even just a bit extra flour will make the cake dense.
3. Never over-mix a batter when combining the dry ingredients with the wet. Over mixing/beating/blending creates too much gluten and a will produce a dense cake. Gently mix flour until it is just blended.
4. If you notice the cake starting to over brown before it is cooked through, cover loosely with foil for the remainder of the cooking time.
5. You can use a 10-inch bundt pan too, note that the cake will not be as high.
6. Cooking times are dependent on the size of the pan that you use. The bigger the pan, the less cooking time. This is because the depth of the batter will be more shallow.
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