Banana Pancakes
- Alison Haines
- Jul 4, 2016
- 2 min read
Stephanie Alexander published the most amazing cook book, called “ The Cook’s Companion” in 1996. It changed my life. A big claim, I know, but it changed the way I cooked forever and exposed me to the endless possibilities and cuisines that food offers.
I read the pages like a novel and eagerly devoured every recipe. This book bears the scars of many a cooking session with bits of paper, recipes, hand written notes and food stains all over it. This was a bible to me before the internet took over the need for recipe books.
Stephanie’s banana cake recipe never fails. Always, moist and soft, it can be converted into cupcakes or cooked as a whole cake. I never met anyone who didn’t love this cake.
Yield: 24 cupcakes
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Prep Time: 10to 12 minutes to prepare, 30 minutes to cool down ready for icing
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Total Time: 10 to 12 minutes prep + 12 to 14 minutes to cook time
Ingredients
Softened Unsalted Butter| 250 grams Sugar | 1 ½ cups Eggs | 2 Mashed Banana | 1 ripe Pure Vanilla | a few drops SR Flour | 250 grams Baking Soda | 1 teaspoon Cinnamon | 1 teaspoon Buttermilk | ½ cup
Directions
Prepare the muffin tins with cupcake liners. Light spray them with cooking oil. This makes the cupcakes easy to break out of their liners when being eaten.
Preheat the oven to 180 degrees.
Cream the butter and sugar until pale and creamy. Beat in the eggs, vanilla and banana.
Sift the dry ingredients and add to the mixture, alternating with the buttermilk. Use a small ice cream scoop to evenly fill the liners and bake for 10 to 12 minutes until a skewer comes out clean.
Once cooled, these babies are ready for icing.
Special Diet Information
I’ve been trialing sugar alternatives for diabetics. Palm sugar, which is classed a having a low glycemic index, works well with the bananas. Although, I found the cakes didn’t rise as much but still tasted great and were moist.
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