Originally based on Hummingbird Bakery Banana Loaf
I had to specify that the Banana Loaf recipe I used was on original base, but this cake has developed so much more for me.
I have been making BanBan Bread fairly regularly for nearly 2 years now, and it is one of my most reliable recipes that I turn to when I have a banana surplus. It never fails. It's deceptively moist and delicated spiced that every complex mouthful is amazing. I am not a huge fan of banana cake, but I can easily put away a healthy slice of this cake, and still want more.
For my most recent bake of this, I dressed it up a bit with some vanilla cream cheese frosting, which gave it a surprisingly chic and wintry new look. I am always happy to eat cake without icing, but this gave a nice creamy accent.
Available at Samara's Baked Goods
Notes from original trial
Made 2 quantities, banana was probably above the recommended 200g per cake (I didn't weigh it exactly as they were frozen in bags; I think I used around 410g for the entire mixture).
Used light muscovado sugar rather than soft brown.
Batter seemed a little stiff for my liking, however I will always trust a recipe once!
Topped with brown sugar as I had a tiny bit left, but couldn't be bothered to put it back in the cupboard.
Cake Check @ 50 minutes: both cakes are baking well, lovely dark golden colour, smell good. Not leaving the skewer entirely clean but close, so covered with foil and popped back into the oven for 10 minutes.
Cake Check @ 60 minutes: both cakes pass the skewer test, however I am wary of the moistness of a banana cake so returned to the oven with their foil caps with the heat off for another 10 minutes to be sure.
I had to specify that the Banana Loaf recipe I used was on original base, but this cake has developed so much more for me.
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| The simple glory of the BanBan Bread |
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| Only the lonely |
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| Winter Chic |
Available at Samara's Baked Goods
Notes from original trial
Made 2 quantities, banana was probably above the recommended 200g per cake (I didn't weigh it exactly as they were frozen in bags; I think I used around 410g for the entire mixture).
Used light muscovado sugar rather than soft brown.
Batter seemed a little stiff for my liking, however I will always trust a recipe once!
Topped with brown sugar as I had a tiny bit left, but couldn't be bothered to put it back in the cupboard.
Cake Check @ 50 minutes: both cakes are baking well, lovely dark golden colour, smell good. Not leaving the skewer entirely clean but close, so covered with foil and popped back into the oven for 10 minutes.
Cake Check @ 60 minutes: both cakes pass the skewer test, however I am wary of the moistness of a banana cake so returned to the oven with their foil caps with the heat off for another 10 minutes to be sure.
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