My dad loves banana cake. The more bananas in it, the better. Each time I make a loaf, he’d complain of there not being enough of it inside the cake/bread. He would recommend that I use banana essence to give it a nice aroma. I looked at him in horror. It got to the point where I told my dad, if I was to put any more bananas in the cake that he’d be better eating bananas on their own. Rather than have banana cake or bread. There were a few things I’ve learnt over the years about banana cakes and breads. Banana cakes are more soft, moist and sweet than their banana bread cousins. They use similar or the exact same ingredients, but the way you go about measuring how much is required to make the batter is different. Banana bread can be moist, and dense but the sweetness is much more subtle because it’s not meant to be cake. To my dad however whether it’s banana cake or bread, it’s all the same. I used to bake banana bread all the time but there were always complaints. This time I decided to bake a banana cake after having found the BEST recipe online ever. It truly is the best recipe I’ve come across mainly because of one method extracting as much of the flavour out of your already over ripe bananas. I stumbled across Azelia’s Kitchen when I saw the Supercharged banana cake recipe on her website, I knew it would produce the best banana cake I’d ever tasted. I actually have a very good banana bread recipe as well, but I guess I’ll need to save that for another day, when the hype about the cake version dies down a little.
Now because I’ve been trying to eat healthier while still indulging on baked goods, I’ve made alterations to the recipe. So I present to you the healthier version of the Supercharged Banana cake.
Supercharged Banana cake (Healthier version)
Difficulty: easy Makes: One 8″ cake tin or one 5″ x 9″ x 2″ loaf pan
Original recipe here
- 5 med-large over-ripe bananas (500g peeled weight)
- 1 banana or more for decorating
- 3 medium eggs, lightly beaten
- 60g brown sugar + 60g Stevia (total 120g)
- 125g butter room temp
- 1 tsp vanilla extract (essence if you don’t have it)
- 125g wholemeal flour + 150 g oat flour (total 275g)
- 2 tsp baking powder
Note: When I say over ripe, I mean when the bananas basically spotted all over becoming black. Intensity of banana flavour comes from overly overripe bananas and concentrating the banana flavour through dehydration.
1. Microwave bananas for 4-5mins on high with clingfilm over. Make sure there is an airhole.
2. Sieve the liquid released from the bananas into a large pan and press down to drain as much liquid as possible.
3. Reduce banana liquid over medium heat until a thick syrup is present.
4. Pour liquid back with the bananas and mash.
1. Preheat oven to 160°C fan or 180°C conventional. Line baking tins with baking paper.
2. Cream the softened butter with sugar/stevia until well mixed
3. Add beaten eggs, banana mix, vanilla extract/essence and LASTLY the flour mix and baking powder. Mix well
4. Pour the mixture into the prepared cake tin and decorate with slices of one banana around the edge of the cake.
5. Bake for 50mins to 1 hour. Let cool in the tin for 5 mins before turning out and cooling on a wire rack.
Optional: Brush the banana cake with maple syrup or honey (mixed with a bit of water) for glaze.
I actually let mine cool almost completely in the tin because I forgot it to take it out after 5 minutes and what I ended up with was a banana cake that was moist for days. If you take it out at 5 minutes, it actually becomes quite dry easily even though stored it in an airtight container. So I actually would recommend if you can help yourself to let it cool completely in the tin before taking it out. Lets say 30minutes perhaps?
Extra healthier adjustments:
– You can substitute the butter with applesauce but keep in mind that butter creates the crumbly texture for the cake.
– You can add things like ground flaxseed or chia seeds to increase the nutritional value of the banana cake.
– Use Stevia only. I haven’t test this, so I’m not sure if there is an after taste or not (as I’ve read elsewhere before). The brown sugar also adds its own flavour to the cake due the crystallisation process of sugar in heat. Stevia is also expensive.
– You can try substituting the brown sugar with natural liquid sweeteners such as honey or agave nectar in the same weight indicated – I haven’t tried this yet though.
Enjoy~! I know you’ll love it!
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