I do not know what is it about freshly baked frosting-less cakes and breads that I love so much. Keeping that ‘love’ in mind and a craving for something that could accompany our evening tea, I baked this loaf cake. This is not a heavy cake. It is more like a hybrid between a cake and a bread.
Well, my love for baking simple cakes goes back when I was in school. My Aunt (paternal uncle’s wife) whom I lovingly call ‘Mamoni’, used to be (and still is) the famous baker and dessert maker of the family (just One of her many talents). Her desserts are still the highlight of the many-course meals that she makes when we are over at her place in India. As a kid, in middle school, if I am not mistaken, I went to her for the recipe of a vanilla sponge cake. In our little portable home oven (OTG), I baked my first vanilla cake (no frosting) with some help from my mother. It was delicious. Buttery flavor, moist and warm from the oven. That recipe was, thereon, repeated time and again in the house.
After moving here, I tried the cake recipe with the exact same measurements, but it did not seem to work. So after a couple of trial and errors, I came up with the perfect proportion of raw materials for simple cakes and breads (with a few changes now and then). So here is my version of Banana Loaf Cake. Enjoy!
1-2 ripe bananas
½ cup softened butter
⅓ cup granulated sugar (more or less, depending on how sweet you want it)
2 eggs (beaten)
1 ¾ cups all purpose flour sifted
1 tsp vanilla extract
2 tbsp milk (optional)
1 tsp baking powder
a pinch of salt
- Preheat the oven to 350 F (175 C) Grease a loaf pan with butter or spray with baking spray and keep aside.
- Mix the all-purpose flour, baking powder, salt in a bowl. Now in a mixing bowl mix in the mashed bananas, butter, sugar, eggs, vanilla extract.
- Now add the dry mix bit by bit to the wet mix and keep stirring the mixture simultaneously. You do not need an electric mixer for this, a spatula is good enough!
- Stir this well, make sure there are no lumps. Also if you find the dry mix making the batter too tight, add a dash of milk. This will make it smooth. But keep in mind, the final batter should not be too runny.
- Fill in the prepared loaf pan. Tap the pan a bit on the kitchen counter, to get rid of air bubbles. Bake in the oven at 350 F. At 40 mins use a toothpick to insert and see if it is done. Bake accordingly. It should be done within an hour, depending on your oven. Now enjoy it as you please!
I am not a big fan of frosting. Seeing my previous post on Strawberry Mini Muffins and then this, you must have, almost, figured that out. 🙂