My pastry chef sister, Odette, was kind enough to give me this recipe – potentially after a little sisterly pressure. This is really somewhere between banana bread and cake, with a super moist and finely textured crumb. Eat this just as is on the day of baking, or try a slice with a drizzle of Miso–Maple Butter.
100 ml extra-virgin olive oil
1 × 70 g egg
50 g natural yoghurt
2 g (1?4 teaspoon) salt
170 g plain flour
4 g (1 teaspoon) baking powder
4 g (1 teaspoon) bicarbonate of soda
200 g pureed banana, plus 1 sliced banana
110 g caster sugar
Preheat the oven to 170°C fan-forced (190°C conventional). Grease a 25-cm loaf tin and line with baking paper.
Combine the oil, egg, yoghurt and salt in a small bowl.
Add the flour, baking powder and bicarbonate of soda to a medium bowl and dry whisk to remove any clumps.
Add the pureed banana and sugar to the bowl of a stand mixer and beat on medium with the paddle attachment until incorporated. Turn the mixer to low and gradually add the oil mix until incorporated.
Add the flour mix and beat for 3 minutes until incorporated.
Tip the mix into the prepared tin, top with the sliced banana and bake for 25–30 minutes until cooked – the cooked cake will be springy to the touch, and a skewer will come out clean. Set aside to cool in the tin before unmoulding.
Recipe and images taken from New Kitchen by Karen Martini, published by Pan Macmillan, $44.99. Buy the book here.
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