Monday, 21 May 2012
Banana Cake (Eggless) ~ May 21st 2012 Secret Recipe Club
This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it.
My challenge for this month was to cook from Amy's blog "My Savvy Kitchen". I choose the banana bread after much deliberation as there were many delicious vegetarian recipes to choose from. The original recipe can be found here. I have adapted it to make it egg less and I baked it in a shallow cake tin rather than a loaf hence the name banana cake and not banana bread as Amy has called her version.
Delicious banana cake moist and fragrant.
120g/ 4 ozc unsalted butter
320 g /10.5 oz light brown sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
480g/ 16 oz plain flour
2 tablespoons cider vinegar (replacing two eggs)
60 ml light sour cream
4 tablespoons milk
1 tsp. vanilla
2 large bananas mashed (240g/ 8 oz)
1 tablespoon icing sugar for dusting.
1.Preheat oven to 175 degrees C/350 degrees F.
2.Butter and flour a large 10inch X 8 inch cake tin
3.In a medium bowl, sieve the flour, salt, baking soda and baking powder together.
4.Cream butter and sugar ,add in vinegar , sour cream, milk ,vanilla and mashed banana until fully combined.
5. Gently fold in the dry ingredients into the wet ingredients
6. Pour the cake mix into the prepared tin and smooth over the top with a spatula.
7. Bake in a preheated oven for 45-50 minutes or umtil top is golden brown. . To check if cake is done insert a skewer in the centre of the cake , if it comes out clean the cake is ready.
8 Remove cake from oven and allow to cool. Transfer to a wire rack.
9. Once cooled dust with icing sugar and cut into slices.
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A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.