27/05/2023
Banana cake
Ingredients:
2 large ripe bananas (over ripe is the best👍)
1/3 cup (80 ml) sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
2 large eggs, room temperature
1 cup (200 grams) granulated white sugar
2 cups (230 grams) all purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2cup bittersweet choco chips
10 tablespoons (140 grams) unsalted butter, softened to room temperature
Procedure:
1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.
2. In a 9 inch (23cm) round cake pan, spread butter or spray with a non stick vegetable/flour spray then drizzle it with flour (remove excess flour by turning it upside down).
3. In the bowl of your food processor, place the bananas, sour cream, and vanilla extract. Process just until blended and smooth. Add the eggs and process until combined.
4. In the bowl of your electric mixer, with the paddle attachment, (or with an electric hand mixer) combine the sugar, flour, baking powder, baking soda, salt, and add the softened butter, along with half the banana mixture, and beat on low speed just until the dry ingredients are moistened. Increase the mixer speed to medium (on high if using a hand mixer) and beat the batter for 1 1/2 minutes. Scrape down the sides of the bowl as needed.
5. Add the remaining banana mixture in two additions, beating well after each addition. Fold in the choco chips.
6. Pour the batter into the prepared pan, smoothing the top, and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean (remember our timing is just a gauge, some ovens are not the same in baking time so better time it by yourself)
7. Remove from the oven and put it on a cooling rack to cool then remove from the pan. You can cool it down first so you can drizzle it with chocolate sauce.
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