Really moist banana bread/cake

Summer  has officially kicked in.  Really?  Yes, really.  But wait. Hang on.  Where's the sun?  Where's the warm breeze?  Where's the clear blue sky?  Where's the buzzing, annoying flies?  Yes, we're in cranky-ville.  Kinda got used to the anticipation of sun and heat once December kicks in.  But instead, got cooped up at home - weather changes always make me sick.  And being at home doesn't always mean lying in for this mum.   There's always something to be done.  And some bananas on-the-verge-of-browning, were not spared.

This banana bread/cake is the moistest of its kind we've ever tried at home adapted from allrecipes by Rose with some minor tweaks. These were sweet, moist and so good we made them  as cupcakes/muffins for the Filipino Christmas Lunch at our local church and bought another batch as sliced loaf to the school's celebration morning tea.

To make this 23cm x 12.5cm banana loaf
(print recipe here)

3 medium-sized bananas, mashed

2 eggs

79 ml buttermilk

125ml vegetable oil

1 and 1/2 cup caster sugar

1 and 3/4 cups plain flour

1 tsp baking powder

1 tsp bi carbonate of soda

1/2 tsp salt

Preheat oven to 170* C.  Grease and line loaf tin.

Using a large mixing bowl, mash the bananas with a fork.  Add the eggs, buttermilk and oil and mix until all the ingredients come together. (This make take some patience as you will notice they won't like each other very much at first - oil separating from the milk, etc, but it will so don't fear).

In a separate bowl, sift together the flour, baking powder, bi carbonate of soda, sugar and salt.

Add to the banana mixture and gently stir with a spatula or wooden spoon, until the mixture is all combined.

Pour into the prepared loaf pan and bake for 1 hour to 1.5, depending on oven mechanics, or until a skewer inserted comes out clean.

Btw, did you know browning, rotting bananas make the best banana cakes?  I used some lady finger bananas in the first try and it turned out just as nice.  Adding some nuts and dried fruits would make this banana bread extra appealing.  Which I'm sure you already know.   I love that the recipe uses vegetable oil instead of softened butter as in other recipes, which takes a bit of preparation time.  This one's definitely one of those fast and furious types.  And did I already say its super moist!


* These were made the first week of summer in Sydney, but have been slothing lately after catching the flu bug.  A delayed post from ADU