Banana cake is a sweet, but moist cake with a taste of the tropics. In North America, often banana’s are subsidized by grocery stores to attract customers, so the ingredients of this delicious cake there are even more affordable.
The art of making banana cake
Making this cake is easy, and the following pointers may make the taste special. First, if you have over-ripe bananas, do not throw them out, but freeze them in a closed container or bag. They are perfect for use in this cake. The freezing of bananas before using , always contributes to taste. So keep the bananas you are using at the least 24 h in the freezer. Second, for additional moisture, you can add 3/4 cup of butter milk or (plain) yoghurt to the cake dough, in addition to the 2 tablespoons listed in the recipe. Finally, the use of whole wheat flour and some oat flour together with the walnuts make this cake a nutritious snack that keeps you going for a while!
If you like to use a loaf pan, the cake will become more a banana bread.
In South-East Asia, South-China, Vietnam and Indonesia, where banana’s are also abundant, but oven’s usually not, a steamer will replace the oven.