With some ripen bananas, I decided on baking a Banana Cake. Somehow, I just felt like adding cinnamon to it. The cinnamon overwhelmed the banana a little. Will try this again next time with lesser cinnamon, and maybe add some nutmeg or so.
Recipe for Banana Cinnamon Cake, adapted from Nigella.
(Makes a 9" square cake. Can use a 8" round cake pan to be taller.)
100g LIV Unsalted butter, soften
80g Caster sugar
¼ tsp Salt
2 Whole eggs, room temperature
1 lemon zest (I omitted this)
1 tablespoon rum (optional)
400g Bananas (overipe - mashed. I used only 330g (4 med) and it was a bit dry)
1 tbsp Lemon juice
300g Plain flour
¼ tsp Cinnamon powder (optional) (I used ½ tsp and I think it overwhelmed the banana)
2 ½ tsp Baking powder
4 tbsp Whole milk (optional)
- In a mixing bowl, cream butter and sugar together.
- Add the eggs and mix well. Add the lemon zest, if using.
- Add the bananas, rum and the lemon juice. Once the bananas are mixed in, you might notice the mix looks curdled. Don't worry, just continue mixing.
- Sift flour, cinnamon powder and baking powder together. Add to the egg-flour-banana mix and combine. If the dough/batter seems too heavy, add milk. (If you don't have enough bananas like me, the batter will be very thick. Add more milk to make it smoother.)
- Butter the tin and pour the batter in.
- Bake it at preheated fan oven of 160°C for 45mins or when it turned brown and a skewer inserted in the centre comes out clean.
- This is a simple, but yet delicious cake.
- There must sufficient bananas to make it moist, even though the cake was light and fluffy.
- Original recipe includes 100g raisins soaked in rum and 150g nuts which you may want to add.
- If you use a smaller pan, bake it for 60mins.