Ultra Soft Banana Cake

Yesterday I baked this Ultra Soft Banana Cake using recipe from J3ss Kitch3n couldn't resist the beautiful banana cake texture on her blog, I braved myself for another attempt on ...banana! I didn't have sour cream or yogurt in my fridge, so I substituted with cream cheese also I don't have baking soda in my kitchen ... hmm...could it be the reason why my cake texture looks dense??  

The cake is soft and full of flavour, taste of banana and slight bit of almond linger in the mouth... is really beyond words. Thank you Jess for sharing the recipe. 

Recipe adapted from Jess with modification, original? recipe from pReCiouS MoMentS 
My modification in blue.

6 medium bananas, mashed or puree (used 3 big bananas)
250g unsalted butter, room temperature (used 200g)
175g castor sugar (used 120g)
100g ground almonds
4 eggs, lightly beaten (used 3 eggs)
350g plain flour (used 250g top flour)
1 tsp salt (omitted)
2 tsps baking soda (omitted)
2 tsps baking powder (used 1 tsp)
266g sour cream (substituted with greek yogurt) (substituted with 100g cream cheese)

1. Grease and line 2 loaf tins. Preheat oven to 170C. (180C for my oven)
2. Sift together flour,salt, baking powder and baking soda.
3. Cream butter and sugar until light and fluffy.
4. Beat in ground almonds, followed by eggs in 3 batches.
5. Fold in the flour mixture until well combined.
6. Fold in sour cream (cream cheese)and lastly mashed bananas until well combined.
7. Pour batter into prepared loaf tins and bake in preheated oven for 20-30mins (45 mins)or until the skewer test comes clean.
8. Cool on wire rack completely before unmolding, cut and serve.

See the dense looking cake, this really can't justify it taste, luckily my son still loves it! The recipe is definitely a keeper. I'm sure I'll try it again!

I'm submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess of Bakericious

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