You say Banana. I say… Well, I say many things. Waffles, pancakes, muffins, puddings, caramelized and roasted bananas. With my new-found food intolerances I try not eat raw bananas too often, but as it often happens when something is not allowed, you tend to crave it. So, hence all the delicious banana flavoured concoctions.
This recipe is adapted from Ina Garten’s How Easy is That? cookbook. I absolutely adore her and her recipes. I have, however, tried to lighten this cake-bread up a little bit. I didn’t do too much in terms of making it really healthy as I love how moist the crumb is, but I reduced the amount of sugar, subbed some oil for non-fat greek yogurt and removed sour cream. I also added my favourite Orange Oil to the batter. I’ve mentioned it numerous times before, but I’ll say it again – it’s a magical ingredient!!! The result is absolutely scrumptious. I’ve made this recipe into a real cake, frosted with my lightened-up Cream Cheese icing to serve at a dinner party and I’ve made it in a plain loaf pan too and served with a glass of cold milk. Both are delicious!!
Edit: It turned out that I posted this recipe on the National Banana Lovers Day!!
adapted from Barefoot Contessa How Easy Is That?
Bananas, very ripe – 3 large
White sugar – 1/2 cup
Brown sugar – 1/2 cup
Vegetable oil – 1/4 cup
Non-fat plain Greek yogurt – 3/4 cup
Eggs – 2 extra-large
Orange oil – 1/2 teaspoon
Vanilla – 1/2 teaspoon
Flour – 2 cups
Salt – a pinch
Baking soda – 1 teaspoon
Pecans, roughly chopped – 3/4 cup
Cream Cheese Icing (optional)
- Preheat the oven to 350F.
- Butter and flour a 9-inch cake pan or a regular loaf pan.
- In a large bowl, mash the bananas with a fork, add both sugars, oil, Greek yogurt, eggs, orange oil, vanilla and mix with a mixer or a whisk until smooth.
- Add the flour, baking soda, salt and mix just until combined.
- Stir in chopped pecans.
- Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.