A weekend afternoon and in the mood for a little baking. A bit of a hunt around the freezer revealed some over ripe bananas that had been saved for this very reason. I am quite picky about eating bananas fresh. I love them on toast for breakfast but I don't like them even ever so slightly over ripe or even on the edge of mush. So if I think they are even verging on over ripe I hide them away in the freezer for an afternoon of banana loaf baking. Waste not want not.
You'll need one loaf tin, 9 x 5 x 3. Spray it with a little oil and dust with a little flour to stop the loaf from sticking.
Preheat oven to 180C/350F
Place the flour, baking powder, baking soda, cinnamon and salt in to a large bowl and stir to combine. In another bowl, medium sized, add the egg whites and give them a little whisk, just to break them up. Add in the sugar and whisk again and then add the butter, vanilla extract and coffee extract and whisk a little more just until it is all combined. Next add the bananas and give it all a good mix.
Add the flour mixture to the banana mixture and fold everything together with a large metal spoon until it is well combined. Pour the batter in the prepared loaf tin and gently smooth the top with a palette knife.
Remove the cake from the oven and place it on a cooling rack for a few minutes before removing it from the loaf tin and let it cool. However as with most baked goods out the oven I bypassed the cooling bit and cut off a slice and slathered it in butter. For me that first slice, butter melting is the best treat.
The aroma of this loaf is quite wonderful while it is baking in the oven. Bread or loaf baking in the oven and those warm comforting aromas wafting through the kitchen with a promise of the treat to come. This loaf has a lovely crust that gives way to moist cake busting with banana flavour. Next time I think a sprinkle of brown sugar on the top before popping it in the oven would make for an even better crust. With a generous spread of butter it really is quite delightful!
This is also my entry for Sweet New Zealand being hosted this month by Frances over atBake Club.
More from food