Of all the recipes I have developed, this one is really spectacular, simple and absolutely delicious. As always, it’s better the next day. Don’t keep it in the fridge, leave it at room temp.
Bake at 180° / 350 for 50 – 60 minutes.
- 125 G butter at room temp
- 200 g Sugar
- 2 Eggs at room temp
- 240 G flour
- 4 large bananas, very ripe
- 1 Tsp baking soda
- 1 1/2 Tsp baking powder
- warm water to texture
This recipe only takes one bowl, aside from measuring the dry ingredients. Bang it into your Kenwood mixer and it’s good to go.
Put your mixing bowl on the scale and measure the sugar and butter directly into it. Start the machine up, and scrape down the sides every couple of minutes as needed and let it cream up while you measure off the flour and baking soda and baking powder into another bowl.
Once the sugar and butter are creamed and smooth and while the machine is running, drop in the peeled bananas, one at a time, one after the other. The machine does all the mashing for you, no need to be detailed. Once all the bananas are in, scrape it down again and add the two eggs and let it blend for a moment until incorporated.
Add the flour/baking soda/ baking powder, scrape down the sides as needed & let it blend well. Depending on the size of your bananas and how thick the batter is, you can add a few mls of warm water to thin it out a bit, to just thicker than cake batter.
Scrape it into a lined loaf baking tin, I prefer a medium size for a taller cake. Bake for 50 minutes to 1 hour, depending on your oven and take it out to a cooling rack. Holding it by the paper, remove it from the tin and let it cool completely and remove the paper. If you can resist for a day, this benefits really well from resting overnight and from being wrapped in cling film. Sliced into generous 1 inch pieces, you’ll get about 8-10 servings out of this if it’s not immediately devoured. It freezes brilliantly, is great for bake sales and the restaurant trade too! This recipe doubles very easily and is literally foolproof!