Torta Di Banana (Banana Cake)

Photo: pixen

Ingredients

4 Bananas (about 300 g, peeled)

250 grams Flour-sifted

1/2 teaspoon Baking Powder- sifted

1/2 teaspoon Bicarbonate of Soda- sifted

240 grams Raw Caster Sugar/White Caster Sugar*

220 grams Butter

4 Large Eggs (I used about 65 g- 70 g egg)

125 milliliters Plain Yogurt (optional)

Preparation

Pre-heat your oven to 180º C/160ºC fan force.

Peel and mash the bananas but not until watery. (I like to taste little chunks of banana in the cake). If you're using yogurt, add it in when mashing the banana.

Cream the butter with sugar until light and fluffy. Add in the eggs and continue to whisk until fluffy.

Add in the flour, bicarbonate of soda and baking powder. Stir well and add in the mashed banana. Continue to stir until ingredients mix well but not over mix.

Rub a cake mould/loaf tin with some butter and dust with with some flour. Knock off any access of flour. Pour the batter into the mould (you can also use 2 small loaf tins for this recipe but reduce the cooking time).

Bake in preheated oven for about 40 minutes or until cooked when a tester comes out clean.