Yet again we ended up with too many leftover bananas and I was forced to do some delicious baking over the weekend. My go to recipes for bananas are either Banana Chocolate Bread or my Alison Holst Banana Chocolate Chip Muffins and this week I felt like doing something different and decided to make a banana cake. I have made banana cake various times in the past as they have always seemed easy, and similar to making banana muffins. I probably haven’t made a banana cake in about a year though so could not remember which recipe I typically used. The Chelsea Sugar recipes are very basic, and usually very reliable so I decided to go with their Banana Cake recipe.
As like any other Chelsea Sugar recipe the banana cake was easy to throw together, and the ingredient metrics were easy to understand. I did look at doing the Edmonds version of banana cake but the quantities for the banana were a bit more vague, and I did not want to have to spend a lot of my Saturday afternoon weighing out ingredients. Initially I thought there would not be enough mixture, and when compiling the wet ingredients I did wonder whether I should double the mixture. In the end am I glad I didn’t as the mixture was enough for my 22 cm Wiltshire Ring Cake Pan.
The mixture, when all combined was very dry so I added an extra 1/4 c milk to the mixture. The cake still came out quite dry which was a bit of a disappointment, and also quite the accomplishment for a banana cake. Generally baking I have done with bananas have turned out very moist and soft, with clumps of gooey banana throughout the cake or slice. I am not sure whether it was my technique, or the recipe, but the cake was definitely on the dry side. The chocolate icing of course helps when eating the cake, but overall I am not sure whether I would use this recipe again. I do prefer baking, especially baking that incorporates fruit to be moist, soft and springy and this recipe does not really deliver that. My search for the perfect banana cake recipe stretches on it seems.
I did not realise when choosing this recipe that it asked for a specific Chelsea Sugar ingredient being Chocolate Icing Sugar. I am not usually a fan of recipes marketing one of their ingredients unless it is on the back of a packet that you have just purchased. Guess they have to get their products out into the world somehow. Needless to say, I did not have this particular product at my disposal and adjusted the quantities as follows:
Alanna’s Chocolate Icing:
- 1 1/4 c icing sugar
- 25 g butter
- 2-3 T cocoa powder
- 1/4 – 1/2 c boiling water (added bit by bit)