Sad bananas, happy people! Yes, it is a cake like no other: banana bread.
Possibly the first lesson we all learn when it comes to house economy, specifically food waste, has come from the humble bananas. Their skins turned dark and bruised by negligence and pressure of a heavier orange. But the longer the banana sits on that bowl, the sweetest the slice of cake. What a treat to have with a warm cup of coffee. How smug we feel when the place smells of baking especially when the droplet of rain run down your window.
This banana cake is truly a piece of cake. Why use Greek yogurt in the cake? It keeps the cake beautifully moist and tender. It also helps activate your baking soda for a surely raised cake no matter how hastily everything is beaten together!
Having a gas, bottom-heated oven has its challenges. There is constant worry on whether the bottom will catch and whether crispy tops will be obtained. Obviously, nothing ever gets crispy on top but slow roasts work wonders! I often think a Victorian-style wood oven would do a better job. This cake works a treat even in my finicky oven.
If you wish to add a little something to the mix, don’t hesitate. Feel free to have it walnuts or any other nut you like, raisins are also excellent.
Greek yogurt banana cake
- 250 gr (2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 115 g (1/2 cup) unsalted butter, softened to room temperature
- 150 g (3/4 cup) packed light or dark brown sugar
- 2 large eggs at room temperature
- 80 gr (1/3 cup) Greek yogurt
- 4 large ripe bananas
- 1 teaspoon pure vanilla extract
- optional: 100 g (3/4 cup) chopped walnuts/raisins
- Grease a 9×5-inch loaf pan with a bit of butter and dust with flour, set aside. Preheat your oven at 180 C, gas mark 4.
- mix together flour, baking soda, salt, and cinnamon in a large bowl.
- beat the butter and brown sugar together on high speed until smooth and creamy. It takes a couple of minutes. Switch down to medium speed, and add the eggs one by one, beat well after each addition and finally beat in the yogurt, mashed bananas and vanilla extract.
- You can now fold in the dry mix of flour gently, until no flour pockets remain.
- Lastly fold in the nuts or raisins if using.
- Bake for 60 minutes, once toothpick inserted should come out clean!
Enjoy your slice of Greek yogurt banana cake with a good, strong cup of coffee. No need for moderation.
from London with love,