It has now become a healthy habit. On Friday evenings, I leave the 21st century and plunge myself for a while in a beautiful world without computers, technology and stress, in the countryside, attending village festivals. During the last weekend I went to Casole d’Elsa, 5 km as the crow flies from home. The occasion was a Sagra degli Antipasti, an Appetizer festival. There was also a vintage car meeting, a charity fishing and tons of grilled meat.
Sunday was the day dedicated to baking. Leafing through the French magazine Saveurs that Claudia had brought me from Paris, I was enthralled by a very simple cake, a moelleux à la banane, a soft banana cake. It was calling me from the magazine pages and I couldn’t help. Luckily there was Claudia with me, who helped me translate the recipe.
A soft banana cake – Moelleux à la banane
- 150 g (2/3 cups) unsalted butter
- 3 ripe bananas
- 125 g (1/2 cups) whole yogurt
- 2 eggs
- 200 g (1 cup) sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 220 g (1 3/4 cups) all-purpose flour
- 1 tablespoon baking powder
- Preheat oven to 180°C (360°F).
- In a small saucepan, melt the butter on low flame and let it cool down.
- In a bowl, mash the bananas with a fork. If they are ripe it should be quite easy, otherwise use a blender and blend the bananas until soft and creamy.
- Whisk into the batter, in this order, yoghurt, eggs, sugar, vanilla extract, cinnamon and salt.
- Sift the flour with the baking powder and add it little by little, to avoid lumps. Whisk well.
- Stir in, at last, the melted butter.
- Grease or line with parchment paper a 20 cm (8 inch) round mould, then scrape the batter inside.
- Bake for 45 to 50 minutes, until golden brown and soft, or until a skewer comes out clean and dry.
- Let it cool down completely before dusting with icing sugar.
More cakes with bananas from the blog archive
- Banana bread with chocolate and macadamia nuts. One of the first recipes I tried from Molly Wizenberg’s A Homemade life is a banana bread. I read the recipe smacking my lips and bookmarked it immediately.
- Nigella’s Chocolate and banana muffins. Ideally, these are morning muffins, studied for breakfast, but I went a bit heavy with the rum, you know, I’m a generous person… so, they are now perfect after-work snacks to be enjoyed with a cup of black tea. They wipe off the last clouds from your heart and your eyes and welcome you at home with verve.