A bit of sunshine in the dead of winter!
This very happy-tasting cake is loaded with bananas and sprinkled with cinnamon sugar. The incredible lightness of texture is broken by baked bananas which turn into a heavy “custard”.
Oh, and if you can’t sleep have a slice this cake! Bananas are packed with potassium and magnesium which act like muscle relaxants and get your body ready to doze off while tasty cinnamon helps you relax and alleviates stress.
All ingredients should be at room temperature.
180 g of cake flour
60 g corn starch
1/2 tsp baking powder
125 g butter
120 g sugar
2 large eggs
90 g sour cream 18%; for a lighter option substitute with natural yogurt
3 – 4 bananas for topping
Cinnamon sugar icing
- 3 Tbsp demerara sugar
- 1 Tbs cinnamon
- 3-4 bananas, cut lengthwise
- 23 x 30 cm baking pan
Preheated the oven to 170°C/350°F.
In a bowl sift together the dry ingredients: flour, cornstarch, and baking powder.
In a bowl using a mixer, beat butter with sugar until you get a light (in colour and texture) batter. Beat in the eggs; one at a time and beating very well after each addition. Add vanilla extract, mix
Add half of the dry ingredients and half of the sour cream/yogurt. Mix with a spatula only until combined. Repeat with the remaining of dry ingredients and sour cream/yogurt.
Transfer the batter to the cake pan. Arrange bananas and sprinkle generously with cinnamon sugar.
Bake for about 30-40 min. Check your cake with a skewer – the dough should be wet but there should be no sign of raw dough. When done, take out of the oven and let cool to room temperature. The cake will slightly fall in the middle, that’s normal.
Recipe from this site.