Bao-nana Cake – South African moist banana cake

Ingredients for 1 servings:

• 300 g wheat flour
• 150 g sugar
• 2 eggs
• 125 ml rapeseed oil
• 200 ml buttermilk
• 4 m.-sized banana(s)
• 1 tsp, leveled baking powder
• 50 g baobab powder
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

for a 26 cm springform pan or square baking pan

Sift the flour and mix in the baking powder and baobab powder. Separate the eggs. Mix the egg yolks, rapeseed oil and buttermilk well with a mixer. Mash the bananas with a fork until puree and sprinkle with a little lemon juice to prevent the puree from turning brown. However, this is not necessary if the banana puree is immediately stirred into the already mixed ingredients. Once all the wet ingredients are well mixed, briefly stir in the flour. Beat the egg whites until stiff peaks and carefully fold into the batter. Line a round 26 cm springform pan or a square baking pan with baking paper and pour in the batter. Bake in an oven preheated to 180 °C (top/bottom heat) for 50 minutes on the middle rack, then reduce the temperature to 150 °C and bake for a further 10 minutes. Allow the finished cake to cool, then remove from the pan. Cut into small pieces and serve either while still slightly warm or completely cooled.