Banana Pound Cake
I had high hopes for this. It sounded sophisticated enough - lots of extra ingredients like bananas, cinnamon, nutmeg, yogurt, lemon juice - challenging enough!
The consistency and taste turned out to be less cake-like and more kueh-lapis like. Less crumbly, more chewy. The banana taste was lost among all the other flavours. The yogurt's sourness was distinguishable. No wonder it tasted like kueh lapis - apparently cinnamon and nutmeg are the spices used for kueh lapis too.
Some tasters said they prefer sweeter cakes, most said it doesn't have the texture of cake. Some could taste the banana still, some like the blueberries, some didn't.
I was disappointed. Probably too ambitious this time. I'll use a simpler recipe in future. Here's the recipe for those who want to try it, but BAKER BEWARE, this didn't turn out right for me and I'm not sure what went wrong. I could have overmixed the batter, or added too much spices / yogurt. Maybe you'll have better luck!
Recipe
Ingredients:
130g butter, room temperature
200g brown sugar
3 large ripe bananas, mashed
3 eggs beaten
250g flour
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
3 tbsp Greek yogurt
1 tbsp lemon juice
Method:
1. Preheat oven to 170C. Grease and line a 21 x 11cm loaf pan with butter and/or baking paper.
2. Cream butter and sugar together until light and creamy. Mix in mashed bananas and beaten eggs.
3. Sift in flour, baking powder, spices, and salt. Fold in mixture. Stir in sour cream and lemon juice. Don't overmix - loaf will become dense.
4. Spoon the mixture into the prepared loaf tin. [Optional: Add 60-80g chopped dark chocolate / 80g toasted walnut bits / 1 cup fresh blueberries or raspberries]
5. Bake for 55 min - 1 hour until cake tester comes out clean.
6. Allow loaf to cool before removing from pan. Serve fresh or toasted, spread with butter.
Comments