Moist Banana Cake

                             

Moist Banana Cake

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125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)

330g (1 1/2 cups) sugar

280g (1 very slightly rounded cup) very ripe, mashed banana

1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)

2 large eggs (we use eggs with a minimum weight of 59g)

100ml (1/3 cup + 1 tablespoon) buttermilk

225g (1 1/2 cups) self-raising flour

1/2 teaspoon bicarbonate of soda

 Preheat oven to 160 degrees Celsius fan-forced. If you don't have a fan-forced oven, preheat the oven to 180 degrees Celsius. 

Grease the side and base of a 22cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non-stick baking paper. 

Place butter, sugar, banana, vanilla and eggs in a food processor. 

Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.  

Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined. 

Pour batter into prepared pan. 

Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean. 

Leave cake to cool on a wire rack.