I would have to say this is the best Banana Cake recipe (excluding Banana Chiffon Cakes) I’ve ever come across. After trying a few different versions of banana butter/pound cakes, and sour cream banana cakes, this one for me has the best texture, and is moist and fluffy. I first baked this years ago, and I’ve always come back to it, unlike other banana cakes I’ve baked before.
The old recipe I posted was for a small loaf, so I’ve doubled the amount this time, and it is still as good as ever. The only thing I omitted was the topping of flaked almonds, and left it plain, ideal for afternoon tea or coffee. If you want, you can do an icing, maybe cream cheese icing, or salted caramel icing, as a more elaborate cake.
160g cake flour
80g almond meal (ground almond)
2 teaspoons baking powder
1 teaspoon ground cinnamon
160g butter, softened
160g caster sugar, sifted
240g mashed over-ripe banana
1. Preheat oven to 170°C. Grease and line a 22cm x 8cm (base measurement) x 7cm (height) loaf tin with baking paper. Mix then sift together flour, baking powder and cinnamon; stir in almond meal and set aside.
2. Cream butter and sugar until pale and fluffy.
3. Beat in eggs, one at a time, until well combined.
4. Fold in half of the sifted flour mixture. Then fold in mashed banana. Add remaining sifted flour mixture and fold in thoroughly
5. Pour batter into the prepared tin. Smooth the surface and make an indent in the centre so that the batter is slightly higher along the edges of the tin and lower in the centre. This will ensure the cake has a slightly more level surface after baking. Make a shallow cut along the centre length on the surface of the batter with a knife, if desired, to allow the cake to crack along the cut after baking.
6. Bake for about 1 hour (mine took 1 hour 5 minutes to bake because I used frozen banana which was still slightly cold after defrosting), or until cooked when tested with a skewer.
Taste: Fluffy, moist banana cake
Consume: Best within 3-4 days
Storage: Store in airtight conatiner at room temperature for 3-4 days, or up to a week in the refrigerator
Recipe Reference(s): ‘香蕉磅蛋糕’ recipe by 大森IKU, from the cookbook in Chinese, ‘Delicious!! Baked Cakes 蛋糕。餅乾。小點心’, originally published in Japanese as ‘Oishiixtu !! Yakikashi’