I actually use the following recipe for my banana cupcakes but this time, I tried loaves instead, just for a bit of change. I also added some chopped pecans and chocolate chips on top to dress it up a little.
It didn't look pretty as a whole loaf...
No kidding. For something so easy to make (no mixer needed), it's seriously good. I also love this recipe because the resulting banana cake is really soft and cakey rather than the usual heavy and dense.
Ready to try it? The recipe yields two large loaves but as cupcakes, would make about 24 to 30.
3 cups plain flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups sugar
1/2 cup vegetable/canola oil
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk *
1 1/2 cups banana puree**
optional: 1/2 to 1 cup chopped pecans or walnuts
1/2 cup chocolate chips
*to make homemade buttermilk: In a measuring jug, put 1 tablespoon vinegar or lemon juice, then add enough milk to make 1 cup. Leave for about 15 minutes until thick and curdled.
**mash about 3 medium-sized over ripe bananas with a fork or in food processor (I prefer it really smooth)
1. Preheat oven at 180 degrees C. Prepare 2 large loaf pans (28cm) by lining bottoms with baking paper. Note: I do not really find greasing the pans necessary.
2. Sift flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
3. In a large bowl, combine sugar and oil. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Mix in flour mixture and buttermilk alternately, in three batches, just until combined. Do not overmix.
5. Fold in mashed bananas.
6. Divide batter equally into prepared pans. Top with chopped pecans and chocolate chips, if using.
7. Bake for about 50 minutes or until skewer comes out clean when inserted into cake center.
8. Cool in wire racks before slicing.