Sunday, 5 January 2014

Staple Banana Cake

One to add to your baking repertoire, a Banana Cake is a great recipe to have up your sleeve for the unexpected guest, itchy baking fingers and fragrant black bananas that need using up. I always use this recipe from a AWW cake book.

I've been experimenting with a little food photography of my bakes and I *think* I'm slowly improving. What I've learnt so far is that its all about natural lighting and plenty of it. The best place and time in my house for lighting is in my bedroom in the early afternoon. If you are also struggling to get the perfect photo of your food, try to find the best location and timing for sunlight in your space.

I use a simple lemon icing for the cake which is easy and quick. For the photos I dusted a little icing sugar as the cake was still too hot for the water based icing. You will need two large (460g) overripe bananas to get the amount needed for the recipe.

Here is the recipe:

125g butter, softened
3/4 C caster sugar
2 eggs
1 C mashed bananas
1 tsp bicarb soda
2 tbsp hot milk
1 C plain flour
2/3 C self-raising flour
Icing sugar and lemon juice for icing

- Preheat oven to 180C/160C fan-forced. Grease a deep 20cm-round cake tin; line base with baking paper.
- Beat butter and sugar in free standing mixer or electric mixer in a medium bowl until light and fluffy. Beat in eggs, one at a time. Stir in mashed banana.
- Combine soda and milk in a small jug then stir into banana mixture then fold in sifted flours.
- Spread mixture into tin and smooth top. Bake for about 50mins or until cake is cooked. Note that mine took about 42 mins, depends on your oven. Stand cake in tin for 5 minutes before turning, top side up onto wire rack to cool. 
- To make the icing, combine 3/4C icing sugar with 2 tbsp lemon juice and 1 tbsp water. If it needs to be thicker add more icing sugar and if it is too thick then add more water. Leave in the fridge until cool.