Saturday, October 8, 2011

Quick Banana Cake

Whenever I buy a bunch of bananas, I wait until they ripen a bit before I eat them because I like the sweet scent of slightly ripened bananas. However, since the window of time between ripe and overripe is very small, I often find myself left with a few bananas that are too ripe to eat. Since I love bananas in baked goods, this isn't a bad problem to have.
This cake is perfect for using up those overripe bananas you have laying around. It's very quick and easy to put together and is great either steamed or baked. It's moist, not overly sweet, and makes a great treat for breakfast or an on-the-go snack.

Quick Banana Cake
3 ripe bananas, mashed
3 eggs
120 grams granulated sugar
110 grams oil
225 grams all purpose flour
1 tsp baking powder
1/4 tsp baking soda
Large pinch of salt
1 tsp vanilla extract

Preheat the oven to 350 degrees Fahrenheit.

Sift the flour, baking powder, baking soda, and salt into a bowl, set aside. In another bowl, whisk the eggs and sugar until it becomes pale and forms a thick ribbon.

Mix in the oil and bananas, whisking thoroughly after each addition.  Add the vanilla extract. Fold the flour mixture into the egg mixture until just combined. Pour the batter into an 8 x 8 inch square pan, bake for 30 minutes or until a cake tester comes out clean.

Note: This cake can also be steamed over medium high heat until the cake tester comes out clean, probably around 30 minutes.

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