Banana Cake

There is no shortage of banana (cup)cake recipes around here. It's not that it's a favourite baking ingredient or anything such, in fact I don't have any one favourite, but banana does have it's own place in baking. It's such a simple fruit, and yet it does so much for any dish you put it into.

So when I had to take cake for a work related trip, and I had to decide between a chocolate cake and some other cake, I decided to go on the non chocolate route to this banana cake(I love chocolate, but there is a serious shortfall of good banana cakes around here and I have decided to make and feed my friends as many different types of cakes as I can). This cake is ideal as a tea time cake, evening snack or in my case - eaten with (and before) breakfast.  If you want a fancier pudding, just pour over a chocolate glaze or ganache.
This recipe comes from my aunt - who still makes the best version of this cake - who gave me the book where she got this recipe from. It's a booklet to be honest - the kinds that are treasure troves of good recipes, that don't scream adverts on every other page, and that also go ahead and tell you if the recipes they carry can be microwaved. The booklet is old - at least 15 years, from the print - but the recipes are simple and inviting.

I am not sure when or who invented banana cake - all I can find is the banana bread - which is not really bread except it's made in a loaf tin and is mostly cake.  But I'll save my banana bread history notes for some other time. Bananas make a cake moist  and for some reason hide the flavour of the added soda bicarb. The cake often gets an even but faint brown tinge, which I feel depends on the bananas you use and how ripe they are but don't worry - that's just something you forget the moment you eat the cake.

Banana Butterscotch Cake
Based on a recipe in The Australian Women's Weekly Menu Planner

The original recipe called for walnuts, but I added butterscotch chips instead. You can add whichever you prefer or leave them both out. Also feel free to halve the recipe because these quantities make a fairly large cake. Also I am sorry for the mixed weights and measures because I forgot to weigh the ingredients. This cake is fairly adaptable. It can be made with salted butter and you can increase or decrease the number of bananas and sugar depending on your taste.

You need:
250 gm soft butter (preferably unsalted)
1 1/2 cup powdered sugar (Castor sugar; 150 -200 gms sugar approximately)
4 eggs
6 medium ripe bananas, mashed
3/4 tsp baking powder
1 1/2 tsp soda bicarb
3/4 cup butterscotch chips.

Preheat the oven to 180 degree Celsius. Grease and dust a 20 cm square cake pan or two 20 cm ring pans. Take two bowls - on small and the other large. In the small bowl, cream the butter and sugar for at least 3 minutes until light and fluffy.

Beat in the eggs, one at a time. If you think the mixture looks curdled, add a teaspoon or two of the flour.  To this mixture, add the bananas and mix gently till well combined. Transfer the batter to the larger bowl and sift in the flour, baking powder and soda bicarb. Fold the flour in gently until just combined.

Spread the mixture into the prepared cake pan and sprinkle the butterscotch chips on top. Bake for 40 minutes. Cut into slices when it cools completely.



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