I said this recently to someone on Twitter which is roughly as public as it gets – as recent international political situations might attest – so I think I can repeat it without shame here: whenever I can’t sleep because I’m feeling nervous about something, (and there is a lot to be nervous about in life and I’m not the best sleeper), I imagine cakes. Pies. Ice cream. Not just sitting in front of me waiting to be eaten, and not muffins jumping sheep-like over a fence to be counted, but things that I could make in future, new flavours to combine. Recipes I haven’t tried before, or new recipes made up on the spot.
It, ah, does require a certain predilection towards baking in the first place, but you’re welcome to try it. It’s surprising how well “would nutmeg and coconut go together in icecream” can squash thoughts like “was that the beginning of an earthquake or just the muscles in my leg twitching”. On that note…hope everyone in Christchurch is holding it down right now, after yesterday’s aftershocks of unfair size and frequency.
This banana cake is one such recipe, invented in the night and fortunately remembered in the morning, and even more fortunately, pretty delicious. Yes, banana cake is one of the more common cakes you might learn to make, and so you may not feel the need to pay much attention to this one…but I’d like to think it’s a sidestep to the left of your usual recipe.
Also, I appreciate that it’s a pain to weigh out bananas like I’ve asked, but a cake recipe calls for accuracy. This isn’t a bowl of cereal we’re making here. That said, it’s roughly three small bananas or two and a half good-sized bananas (oo-er) (sorry.)
Banana Cake with Golden Syrup Icing
250g ripe bananas
3 tablespoons oil (I use rice bran)
1/2 cup sugar
1 teaspoon vanilla paste/extract
1 teaspoon baking powder
1/2 teaspoon baking soda
Set your oven to 180 C/350 F and line a 20cm springform caketin with baking paper.
In a large bowl, mash the bananas with a fork till they’re good and smooth. If you like, you can switch to a whisk to mash them up – it’s okay if there’s lumps of bananas, but a decent liquidy texture is what you’re after here.
Whisk in the oil, sugar and vanilla, and then sift in the flour, baking soda and baking powder. Carefully fold together with a spatula, then scrape into the prepared caketin.
Bake for 30-40 minutes, and allow to cool.
Mix 1 tablespoon of golden syrup, about 1/2 cup icing sugar, and a tablespoon of water together. Add a tiny pinch of salt. If you’re using a whisk you might be able to get out all the lumps, otherwise it’d probably pay to sift your icing sugar. If you need more icing sugar, add more. Pour over the cake.
I had to have a slice before I committed to icing it and taking photos and writing about how nice it is – just in case my cake was delicious in the mind alone – so it’s lucky that it actually does taste gratifyingly good.
It’s tender and light, with a slightly chewy crust and a fresh banana flavour. There’s also a soft fluttering hint of vanilla, like someone’s eyelashes brushing against your cheek. The golden syrup, with its dark stickiness, and its buddy the pinch of salt, manage to temper the aggressively bland sweetness of the icing sugar. Altogether, it’s a bit of a masterpiece for something thought up in the middle of the night to ward off other bad thoughts.
Title via: Donald O’Conner’s Make ‘Em Laugh, from one of the best films on this earth, Singing In The Rain.
Tiny Ruins, Little Notes. It’s pretty, but not just pretty.
Neil Patrick Harris’ opening song from the Tony Awards yesterday. I love a good song and dance number as it is, but this is particularly excellent. I’m slowly working my way through this show on youtube.
Next time: possibly (finally) those snickerdoodles, however I also have found the most amazing tofu recipe. Hopefully, whatever it is, there won’t be such a huge gap inbetween posts like there has been this month.