SwitchOn! Issue 1.2 - Page 20

Photography Emma Malone This delicious moist cake will last for days in an airtight container. The flavour gets better each day. It also freezes well…yes, really! Equipment 22cm (8 ½ inch) cake pan, stand mixer with paddle (flat beater) attachment, mixing bowl, balloon whisk, spatula, cake rack Ingredients 2 cups (300g) self raising flour (gluten free flour can substitute for wheat flour) ½ tsp bicarb of soda Pinch salt 3 large over ripe bananas, roughly broken into pieces (like the ones here) 125g unsalted butter, softened to room temperature ¾ cup (165g) brown sugar (lightly packed not pressed into the cup) ¾ cup (150g) caster sugar 2 tsp vanilla extract 3 large eggs, room temperature ½ cup natural yoghurt mixed with1 tsp vinegar Recipe from The Kitchen Therapist - Mastering The Basics New Holland Publishing Method Preheat the oven to 180oC. (350oF). Butter and line the base and sides of a deep 22 cm cake pan. Place the oven shelf in the bottom third of the oven. Combine all the flour, soda and salt into a bowl and using a little balloon whisk, combine together. Set aside. Place the banana chunks into the mixing bowl on your stand mixer. Using the flat beater, beat on medium speed (speed 4) for about 20 seconds or until mashed. Remove and set aside Place the butter, both sugars, vanilla and eggs into the mixing bowl. Using the paddle beat on medium high (speed 8) for 7 minutes or until very thick and creamy Add the banana, flour and yoghurt. Mix on low speed (2) until just combined. Increase to speed (4) and beat 1 minute or until creamy. Pour the batter into the pan. (spread the top down with a spatula until the top is smooth - no peaky bits) Bake 45- 50 minutes. Or until the cake is golden and firm to touch. Stand 5 minutes before removing from the pan. Place on a cooling rack to cool completely. Spread with your favourite cream cheese frosting (optional)       