It’s been a while since I posted a blog entry. I’ve been busy these past few months with my studies. I’ve been enrolled in an online post graduate degree and busy on weekends studying some lessons. However, this week, I ate a nice banana cake in our office and said to myself I will make one this week.
I bought some bananas and let it over ripped on our counter for three days. It’s best that you used an over ripe banana for this recipe. You’ll see that it taste better and much more flavorful than ripe bananas. Do not be bothered if the banana has those bruises. Do not remove it. Those black spots contain the banana flavor and aroma you need for a nice banana cake. To add texture to the banana cake, I decided to add some toasted almonds into the recipe.
1 3/4 cups All Purpose Flour
1/4 cup Cornstarch
3/4 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Cinnamon Powder
1 cup Brown Sugar
4 pieces Over Ripe Bananas, mashed
1/4 cup Sour Cream
2 pieces Eggs
1 1/2 teaspoons Vanilla Extract
10 Tablespoons Softened Butter, cut into cubes
1 cup Toasted Slivered Almonds
1 Tablespoon All Purpose Flour
Preheat oven to 180 degrees Celsius.
Sift together flour, cornstarch, baking powder, baking soda, cinnamon and brown sugar. Set aside.
Mix together bananas and sour cream. add eggs and beat until creamy. Mix in the vanilla extract.
Using a stand mixer, mix the dry ingredients for 30 seconds. Add in the butter and mix until it becomes a cookie dough consistency. Add half of the banana mixture and mix over low speed until everything is incorporated. Increase speed to medium speed and mix for 1 minute and 30 seconds. Add half of the remaining banana mixture and mix over low speed for 30 seconds. Add the rest of the remaining banana mixture and mix over low speed for 30 seconds or until everything is mixed well.
Combine toasted almonds and flour. Mix until the almonds are covered with flour. Fold into the batter. Pour batter into a 8-inch round pan. Take note to line the bottom of the pan with parchment paper and brush the inside of the pan with vegetable oil. Sprinkle the inside of the pan with flour before pouring the batter.
Bake for 45 to 55 minutes or until the inserted toothpick comes out clean. Cool on wire rack for at least an hour before removing from the pan. Serve and enjoy!