Banana bread cake

I’ve been suffering from a cold for a week now, which has recently turned into a good sore throat. I had no strength at all to bake and I have a workshop full of Christmas cakes that I need to finish. I’m thinking of publishing some this weekend. I received an email asking for my version of banana bread, the famous banana cake that is found all over the United States. Since this cake is so childishly simple, I took the opportunity to make it because it takes a total of 5 minutes to prepare. It is as soft as one could wish and finally not too sweet despite the quantities used. So it’s perfect for my angina (because after a week of soups and herbal teas, I was craving a cake…). On that note, I’m going back to bed!

Banana cake (for a 24cm pan)

• 3 bananas (310g of flesh in all)
• 200g of sugar
• 2 eggs (100g total)
• 125g of semi-salted butter
• 1 teaspoon of liquid vanilla
• 190g flour
• 5g of baking powder

Place the peeled bananas (310g of flesh in all) and the sugar in a container.

To get a smooth cake, I mix with an immersion blender so that the banana is perfectly incorporated.

Mix well to obtain a smooth and homogeneous paste. Pour into a 24cm pan lined with parchment paper.

Bake for 1h25 at 150°C (as always in a revolving heat). As I’ve always done for a while on my cooking blog, I bake my cakes on low heat and put the last 25 minutes in a combination of fan heat and extra steam. If you don’t have a combo oven (which I understand!!), place a baking dish filled with boiling water in the bottom of the oven for the last 25 minutes of baking. 

Place it in cling film in a cool place overnight before slicing and eating!