Banana Cake

Through blogging, I came to know of more baking books and Dorie Greenspan's recipes is one of the popular ones with good review.  I love banana cakes and this recipe has been tested and proven, I decided to give this a try.  Indeed this is a keeper - this cake is very soft and moist - a cake that can be served on any occasion.

Recipe Source: Anncoo Journal

Ingredients

350g Plain flour
2 tsp Baking soda
1/2 tsp Salt
225g Butter, at room temperature
170g Sugar (sugar already reduced to half) I reduced to 150g
2 tsp Vanilla extract
2 Eggs (70g each)
4 Very ripe banana, mashed (370g without skin)
1 tub Sour cream/plain yogurt (200ml)
Method:

• Preheat oven to 180 degrees C. Grease bundt pan with butter or cooking spray. (I baked in cup liners and two small loaf tins).
• Sieve flour, baking soda and salt together in a bowl and mix well, set aside.
• In a mixing bowl, beat butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in vanilla, then add the eggs one at a time, beating for about 1 minute.
• Reduce the mixer speed to low and mix in the mashed bananas.
• Finally, mix in half the dry ingredients, all the sour cream and then the rest of the flour mixture and mix well.
• Scrape the batter into the pan, tap the pan on the counter to debubble the batter and smooth the top.
• Bake for 65-75 minutes (I baked for 60 minutes) or until a skewer inserted into the center of the cake comes out clean.
• Transfer the cake to a rack and cool for 10 minutes before unmoulding onto the rack to cool to room temperature.