Having lots of over ripe bananas at hand, the first thing that came to my mind was to try an egg substitution with banana. Decided on my plain vanilla cake recipe and here is the result.. A super moist and tender crumbed cake..which could be the perfect base for an eggless christmas fruit cake..some spices and nuts can change the whole story.. :D.. must try it sometime later.. :)
Ingredients:
1 1/2 cups (195 g) all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup [granulated white sugar + brown sugar (can take half and half or use just one type) ]
100 g unsalted butter at room temperature
1 tsp vanilla extract
3/4 cup banana puree/mashed
1/2 cup milk
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) cake pan with three inch (7.5 cm) sides.
In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and then add sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the banana puree beating well after the addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for about 35-40 minutes (the time varies with different ovens) or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then ease the cake onto your serving plate.
Makes one - 9 inch (23 cm) cake. Serves 6 to 8.
