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Banana ba-na-na-naaaa

Truth be told i am not so fond of ripe bananas.  I admitted as much to my kids. But i do show them that i eat it, despite. Must walk the talk especially when they are the involuntary audience to my "healthy food" lectures 😅.

Banana cake is an exemption though. The mix of all ingredients is just so right it transports this yellow fruit right smack among my favorite fruits list each time i gobble a piece. 

The aroma as it bakes brings back fond memories of my mom preparing this treat. If its up in the menu for the day in my parent's luncheonette... well, ... it was the best time to do a taste test to "help out" in the family business 😜

Prep Time: 15mins
Cook Time: 45 mins

 🍌Ingredients
1 3/4 cups all purpose flour (APF) (215g)
1 tsp baking powder (6g)
1 tsp baking soda (6g)
1 tsp salt (6g)
1/2 tsp ground cinnamon (3g)
3/4 cup Brown sugar (150g)
1/2 cup unsalted butter room temperature (113g)
2 eggs large
4 bananas Very ripe mashed about (430g) (large bananas; if smaller-sized, use about 5.5)
1 tsp vanilla (5ml) 
1 tbsp plain yogurt  (optional)    

Optional:
2 tbsp peanut butter (PB) creamy or chunky up to you
2tbsp - 1/2 cup choco chips
1/2 cup nuts (pecan, walnut, pistachio, almonds, etc.)
Milo powder

 🍌Steps
Mix dry ingredients (APF to cinnamon).
Mix the wet ingredients: 
    Use a handy whisk and flex some muscle powah! (Or the electric mixer 😉)
       a. Cream the butter and sugar.
       b. Add the eggs 1 at a time to the cream mixture.
       c. Add the vanilla.
       d. Add the yoghurt.
       e. Add preferred fillings - choco chips, nuts, PB, etc.)
Add dry to the wet ingredients.
Mix until combined. (Do not over-mix the batter).
    Use a spatula to fold.
Pour batter into a greased or parchment-lined pan.
Top with preferred toppings (more choco chips?)
Bake at 177°C for 50mins or until it passes the skewer test.👍

Here's our 3rd take, 3rd time's truly a charm.
This one tastes like the one my mum makes! Legit, hubby says.💃


For this version, I've used ~5.5 ripe bananas, of size as shown in the picture: 
So, tip: the number of bananas depend on the fruit's size, i.e. size before it becomes very ripe(as it ripens, it shrinks a bit).

Also, I've used a total of 3 tbsp plain yoghurt. I did so, because the extra portion of banana (compared to the original recipe) made the batter a bit dry already.

This consistency of the batter is just right.

The Evolution, Take1:

Up version2 - add choco chips/nuts/marshmallows/what-have-u, so that the littlest one will like it better.

Update: Evolution Take2
Yep, the littlest one did like it better with peanut butter! Ahoo!  He is his father's son.🥜✋  (Backstory- that banana cake became LO's "dinner". Z and I prepped ver2 quickly and it was baking in the oven while our family was having our meal, except for T who surprisingly did not want to eat. On hindsight.. he was actually waiting for the cake... 😄)

Very Inspired by:
https://preppykitchen.com/banana-bread/

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