This is the the best banana bread I have ever tasted.
It’s not really a bread, like most banana breads. It’s a cake, of course. The recipe comes from BBC Good Food, a website which I love for its range of recipes and its search system. The user ratings and comments can be really useful, too. However, I found this particular recipe when I treated myself to buying the physcial magazine for a change! The recipe was contributed by GB Olympic sailor Lucy Macgregor, which isn’t mentioned on the website. So it’s a cake fit for an Olympian!
I think what makes this cake so deliciously light and moist is that it doesn’t use a lot of flour. The traditional spongecake recipe that many other cakes are based on uses equal weights flour, sugar and butter, but when additional ingredients are added many recipes increase the flour content. That makes sense if you’re adding extra wet ingredients, like the mashed bananas here, or trying to prevent chocolate chips sinking, but it can make the cake dry.
This recipe is a standard sponge base with the addition of mashed banana and no extra flour, and extra raising agent to keep it light. The recipe says 30 minutes cooking time – mine took 45 and could have been given a little longer. When it came out of the oven, the outside was very crisp – the downside of the moisture of the cake is that the crispiness doesn’t last long – but that’s just an excuse to eat it all in one go! 😉
I didn’t bother with the icing and banana chips on top – it doesn’t need them – and served with tea, of course.
Seeing as we’ve just moved into a new flat, Dan and I had a housewarming this weekend, and I made this cake, a Dobos Torte, for it. I’m not going to do a full write up, because Smitten Kitchen’s is excellent. The cake is a Hungarian classic which I’ve had my eye on as my first baking project in this flat.
I’d make it again, because it was suprisingly easier than I expected (just rather time-consuming). Next time I’ll do something else with the caramel on top, because mine wasn’t hard enough and I screwed up by putting it in the freezer to make it easier to cut. (Don’t do that. It goes through a phase change and re-crystallises). Also, apologies for the blurry last picture of the layers – it’s the only one I took, and wine had been consumed by then 🙂