Desserts
Gâteau à la Banane (Banana Cake)
Ingredients
- - 4 very ripe bananas, mashed
- - 200 g (1 cup) sugar
- - 120 ml (1/2 cup) vegetable oil
- - 2 large eggs
- - 1 tsp vanilla extract
- - 280 g (2.25 cups) all-purpose flour
- - 1.5 tsp baking powder
- - 1/2 tsp ground cinnamon
- - 1/4 tsp salt
Method
- Preheat the oven to 175°C (350°F) and grease a loaf tin.
- In a large bowl, whisk together the mashed bananas, sugar, oil, eggs and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking powder, cinnamon and salt.
- Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 50-55 minutes, until a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Introduction: Making good use of the abundant bananas grown throughout the country, this moist, simply spiced banana cake reflects the French colonial influence on baking traditions blended with local tropical ingredients.
Cultural Background: Making good use of the abundant bananas grown throughout the country, this moist, simply spiced banana cake reflects the French colonial influence on baking traditions blended with local tropical ingredients.
Tips: The riper and more spotted the bananas, the sweeter and more flavourful the finished cake will be.
Variations: Add chopped roasted peanuts or a handful of raisins for extra texture and flavour. Vegetarian as written; not easily veganised due to eggs.
Storage: Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
Reheating: Warm individual slices in a 150°C (300°F) oven for 5 minutes, or enjoy at room temperature.
Nutrition: Per slice (approx.): 260 kcal, 4g protein, 40g carbohydrate, 10g fat, 2g fibre.
FAQs:
Q: Can I substitute the oil with butter?
A: Yes, melted butter can replace the oil for a slightly richer flavour.
Q: Can this cake be made gluten-free?
A: A 1:1 gluten-free flour blend can generally be substituted with good results.