I have a bunch of overripe bananas sitting in the fridge for a few days now and I really needed to use them so I settled for this easy Banana-Walnut Cotton Cake recipe. For a healthier option, I have used olive oil instead of butter to make this cake. This cake is even better overnight so you may want to bake it a day in advance if you want to serve it to guests and hungry people at home.
Ingredients:
Eggs 3
Sugar 100 g
Bananas 220 g, mashed
Cake flour 150 g
Baking Powder 1/2 tsp
Baking Soda 1/4 tsp
Olive Oil 100 g
Vanilla Extract 1 tsp
Brandy 1 tsp
Walnuts (optional)
Preheat oven to 160 C.
In bowl of stand mixer, whisk eggs for 2 mins till light and foamy then add sugar gradually and continue to whisk till very light and fluffy (about 5 - 6 mins).
Add mashed bananas and whisk for 1 min. Add in vanilla.
Sift in flour, baking powder and baking soda. Carefully fold into the batter without deflating the batter too much.
Fold in the olive oil and brandy.
Pour mixture into an oiled and lined 8" round baking tin.
Place walnuts on top of and bake for 60 mins. If cake is getting to brown around 40 mins of baking time, cover with aluminium foil and continue baking.
Remove and cool on baking rack to cool completely before cutting and serving.
Bananas are the best, and so is this cake!