What’s the difference between banana bread and cake? They are almost similar except a subtle difference in the taste and texture. Banana bread is not as sweet as banana cake and has a heavier and drier texture. Banana cake, being a cake, embraces the full sweetness of a dessert (of course, you could adjust the sugar level) and is generally lighter and moist.
Well, google banana cake / bread and there are tons of recipes available. If you look under images, you could see a variety of textures – chiffon-looking types, bread-like types, moist-dense types, etc. I prefer the moist-dense type. If you are like me, then this Super MOist Banana Cake recipe is for you. There is no need to use any hand mixer or stand mixer, just a good ol’ balloon whisk. Be warn though – you are very likely to bake this cake very often, especially if you have family members or friends who love their banana cakes.
Ingredients:
1/2 cup (113 g) unsalted butter – room temperature
3/4 cup (150 g) caster sugar
3 large ripe bananas – mashed
2 eggs
2 tbsp milk
1 1/8 cup (160g) all-purpose flour
1 tsp vanilla extract
1 tsp cinnamon powder (optional, if you don’t like cinnamon)
1 tsp baking powder
1 tsp baking soda
A pinch of salt
Recipe source: Martha Stewart & Bakericious (with modifications)
Use really really ripe bananas.
Preheat the oven to 170°C / 340°F.
In a large bowl, add in the softened butter and sugar.
Using a balloon whisk, cream them until light and fluffy.
Whisk until you can’t see the sugar anymore.
Add in the eggs, vanilla extract and milk. Mix until combined.
Add in mashed banana and mix well.
Mash your bananas with a fork.
Lastly, sift the flour, salt, baking powder and baking soda into the mixture and use a spatula or whisk to fold everything together.
Pour into a 9-inch loaf tin and bake for 55 mins to 60 mins.
Lightly butter the loaf tin or spray with vegetable oil.
Insert a skewer or toothpick. If it comes out clean, then its done! How easy is that?
Use a thin knife to run along the edges of the pan before removing the cake.
Place on cooling rack.
Wrap uneaten portion with cling wrap. Keep at room temperature or refrigerate.
- ½ cup (113 g) unsalted butter – room temperature
- ¾ cup (150 g) caster sugar
- 3 large ripe bananas – mashed
- 2 eggs
- 2 tbsp milk
- 1⅛ cup (160g) all-purpose flour
- 1 tsp vanilla extract
- 1 tsp cinnamon powder (optional, if you don't like cinnamon)
- 1 tsp baking powder
- 1 tsp baking soda
- A pinch of salt
- Preheat the oven to 170°C / 340°F.
- In a large bowl, add in the softened butter and sugar. Using a balloon whisk, cream them until light and fluffy.
- Add in the eggs, vanilla extract and milk. Mix until combined.
- Add in mashed banana and mix well.
- Lastly, sift the flour, salt, baking powder and baking soda into the mixture and use a spatula or whisk to fold everything together.
- Pour into a 9-inch loaf tin and bake for 55 mins to 60 mins. Insert a skewer or toothpick. If it comes out clean, then its done!
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