I've recently been trying to master a good banana cake after eating someone else's and getting cake envy. I've tried other people's recipes, changing ingredients, making it in two small loaf tins instead of one large, changing the oven temperature etc but by jove I think I've now cracked it!
Last night I concocted my best batch, but in a 'happy accident' kind of way. Mainly because I didn't have quite enough self-raising flour and used plain flour to top up the ratio. Now, I always thought this was a big no-no in baking...but as it turns out, it worked beautifully.
So without further ado, I give you The Banana, Pecan and White Chocolate Cake!
125g self raising flour
50g plain flour
100g caster suger
75g demerera sugar
1 tsp baking powder
150g/4oz unsalted butter at room temperature, diced
3 large eggs, lightly beaten
1/2 tsp vanilla extract
Generous squeeze of lemon juice
2 bananas, diced
100g Green & Blacks white chocolate, chopped
25g pecan halves, chopped
How To Make:
Preheat oven to 150. Grease a 2Ib bread loaf tin with butter.
Sift the flour, sugar and baking powder into a large mixing bowl. (The demerera sugar won't all go through the sieve so just add that to the bowl as it is).
Stir in the butter, eggs and vanilla extract until the mixture folds. Add the banana, white cholocate, pecans and finally the squeeze of lemon juice and stir well.
Add mixture to the loaf tin. Bake for about 30 minutes and check it's progress. You may need to put some foil over the top at this stage to avoid the top burning/over cooking.
Leave in the oven for a further 20 minutes. Remove from oven, take foil off and check it's progress by using a metal skewer to see if the middle of the cake has cooked through.
It probably still needs another 10 minutes, so leave the foil off and cook for 10 minutes until the top goes golden and the cake has cooked all the way through.
When done, leave the cake in the loaf tin for 5 minutes and then gently transfer the cake onto a cooling rack for a further 5 minutes.