The fabulous Cat from Cathie Cooks Food posted this intriguing recipe for banana cake that I just had to bake straight away.
Cat’s recipe uses no butter or oil, although she said that a little oil was fine, if the cake baker wanted to add it and so I did put in a tablespoon of my special Camellia oil
Cat believes the 5 minute whipping of the banana is the secret to this scrumdidddlyumptious cake.
In an effort not to totally plagiarize Cat’s special family heirloom recipe I also added a teaspoon of vanilla bean paste, and iced the cake with a chocolate buttercream instead of the coffee icing in the recipe.
I assured Cat that my photos would no way be better than hers and promised to give her ALL the credit in my post ( not that she asked for it. She’s a very clever, very generous lady)
Anyhoo, no promises broken here…
Really, my photo taking is atrocious…
This was made last night – when Myf was making me a little crazy in the kitchen. Asking me to buy her a sewing machine, rifling through the pantry, accusing me of making all the “best” food when she was out, lying about on the floor – that kind of thing. I ended up icing the cake while it was still warm, just so she would stop asking me when it was going to be ready and I could sit down without thinking she was hacking into it and ruining it before it was finished.
Bouncy texture, big banana flavour, just wonderful.
It’s all gone – I think the girl must have eaten it all or given it to her friends.
I’ll have to make another.
Thanks Cat – brilliant recipe for my collection.
Make sure you check out Cat’s blog http://cathiecooksfood.wordpress.com