I’ve been baking cakes weekly non stop since mid January. I took a break after holy week to concentrate on breads. I however got irritated at how the lakatan bananas ripen really fast. I also bought a few kilos of avocados and pineapples waiting to be eaten. So, I excused myself for a while and mashed ’em bananas so i could make room for a banana cake. Oh and I bought a loaf pan and blue silicon spatula so you know I have to bake a cake.
Banana- Pineapple Cake
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup mashed lakatan or cavendish bananas, ripe (about 6 pcs)
1 cup crushed overripe pineapple
1/2 cup sour cream
3/4 cup unsalted butter, softened
1 3/4 cups light brown sugar, packed
1 tsp vanilla extract
3 eggs, large
Procedure:
Preheat oven to 350 F.
Line 2 loaf pans 9 X 4 (3″ height) with baking paper. Prepare 3 mixing bowls.
In a bowl, sift together flour, baking soda and salt. Set aside.
Combine the mashed bananas, crushed pineapple and sour cream in a separate bowl.
In another bowl, cream butter, sugar and vanilla until light in color and well incorporated. You may use a wooden spoon to do this if you don’t have an electric mixer. Add the eggs, one at a time, mixing well after each addition.
Okay, this step isn’t that tricky just important. Mentally divide flour mixture into three parts and the banana mixture in two parts.
At low speed (if using an electric mixer), alternately add sifted dry ingredients and banana mixture to the creamed butter.
Pour the batter into 2 loaf pans equally, it would be about three fourths full. Bake for 40-50 minutes or until the top springs back when lightly pressed.
Allow to cool before inverting into serving plates. To keep the banana-pineapple cake in the fridge, wrap the loaves snug and fit in cling wrap.
Enjoy.
