This banana cake has a very different texture compared to the one I normally bake. Very spongy and light... and yet very moist. Is it because I changed some ingredients or method? I'm not so sure. One thing I did very differently from my normal method was to use an electric hand blender which I use for making smooth soup. Blitz ..... By mixing the wet ingredients by blender, the mixture became very fluffy and smooth.... like a banana smoothy texture. Anyway, this cake contains sunflower oil instead of butter or margarine, so it keeps the moisture longer... so I heard.
- 175g caster sugar
- 175g plain flour
- 2 tsp baking powder
- 4 tbsp cocoa powder
- 80ml sunflower oil
- 70ml milk
- 2 eggs
- 1 tsp lemon juice
- 2 bananas (200g ish)
For crumble topping
- 30g Plain Flour
- 15g Granulated Sugar (or Demerara Sugar)
- 15g Butter (or low-fat margarine)
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment.
- Mix the sugar, flour, baking powder, and cocoa in a large bowl.
- Mash the banana in a bowl and add oil, milk, lemon juice and eggs. Then mix thoroughly with the electric hand blender.
- Put the wet mixture into the dry mixture and mix gently.
- Pour the mixture in the tin and sprinkle the crumble topping. (put the all ingredients for the topping in a bowl and make a breadcrumb like texture using your finger tips)
- Bake for 50 minutes or until a skewer inserted comes out clean.