Moist Banana Cake aka Banana Bread

I always have one or two bananas in a bunch that get too ripe for my liking, so I leave them in anticipation of them getting really speckled. Moist Banana Cake aka Banana Bread should be made with overripe bananas, going black on the outside and soft inside. The more spotty bananas you have, the sweeter it is. 

Transform those overripe bananas into this great loaf cake. This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas, the warm toastiness of nuts and tangy-sweet raisins.

Ingredients:

•  3 very ripe bananas
• 115g butter, softened at room temperature
• ¾ cup granulated sugar
• 2 large eggs, beaten lightly
• 1½ cups plain flour
• 1 tsp bicarbonate of soda
• ½ tsp salt
• ½ tsp vanilla extract
• 1 tsp banana essence, optional
• 1 cup walnuts
• ½ cup raisins

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease a 2lb bread loaf and line the base with a baking paper. 

Lightly roasted walnuts on a pan, stirring continuously so that the walnuts is not burn. Coarsely chop and cool to room temperature.

In a mixing bowl, cream together the butter and sugar until lightly and fluffy.

Mash bananas with fork until the consistency of the chunky applesauce and add them to the batter along with 2 eggs. Mix until blended. Add the vanilla extract and the banana essence. Blend to mix.

In a separate bowl, whisk together the flour, bicarbonate of soda and salt. Add the dry ingredients, nuts and raisin to the wet ingredients.

Pour into the prepared loaf pan. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Let the banana cake rest for 10 minutes before transferring to a wire rack to cool.