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Moist banana cake

An easy , moist and light banana cake that is perfect for layer cakes!
Print Recipe

Ingredients
  

  • 190 grams or 1 1/2 cups all purpose flour or maida
  • 150 grams or 3/4 cup granulated or caster sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup mashed banana about 2 large size bananas
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • 120 ml or 1/2 cup milk at room temperature
  • 60 ml or 1/4 cup curd or yoghurt at room temperature
  • 60 ml or 1/4 cup vegetable oil
  • 2 tablespoons hot water

Instructions
 

  • Preheat the oven to 180 C / 350 F. Butter/oil and flour two 6 inch round pans or one 8 inch round pan. Line the bottom with parchment paper (optional)
  • In a bowl, whisk together all the dry ingredients - flour, sugar , baking powder, baking soda and salt.
  • In another bowl , whisk together the wet ingredients - mashed banana, milk , yoghurt , egg , oil , vanilla and water - until smooth.
  • Add the dry ingredients and whisk only until you cant see flour anymore.
  • Pour batter into prepared pan(s) .
  • Bake at 180 C/350 F for 35 to 45 minutes until the cake springs back when pressed and the edges leave the sides of the pan. A toothpick inserted in the centre of the cake will come out clean.
  • Cool in pan for 5 minutes, carefully remove from pan and cool completely on a wire rack

Notes

The cake will last for about 5 days when stored in an airtight container.
You can double the recipe.
Baking in two 6 inch pans will give you thick layers that you can slice in two horizontally. You can bake in two 7 or 8 inch round pans for thinner layers.
Sweetness of the cake depends on the type and ripeness of the banana you use.
To make the cake eggfree, you can use 1/4 cup more yoghurt instead of the egg. There is a slight difference in texture.
My measuring cup is 240 ml.