Vanilla banana cake

Ripe and overripe bananas are perfect for banana dough. The cake is moist, moderately sweet, baked well. All fans of banana baking will certainly like it, because the taste and aroma of the cake is pronounced banana, with a pleasant vanilla note.

Ingredients

• Bananas - 380 g (2 pcs.)
• Butter - 120 g
• Eggs - 2 pcs.
• Sugar - 100 g
• Flour - 150 g (1 cup with a capacity of 250 ml)
• Baking powder - 1 teaspoon
• Vanillin - 2 pinches
• Salt - 1 pinch

Directions

1. Melt butter and leave to cool.
2. Peel bananas. The weight of pure pulp should be 250 g - so much is required for the recipe. Roughly chop or break banana pulp into small pieces and place in a bowl.
3. Mash the bananas with a fork.
4. In another bowl, combine eggs, sugar, vanilla and a pinch of salt.
5. Whisk until light and fluffy foam, about 3 minutes at high speed mixer.
6. Pour the cooled butter into the egg mixture. Beat another 30 seconds.
7. Add flour with baking powder, sifting through a sieve.
8. Knead a homogeneous dough with a mixer at low speed.
9. Turn on the oven to preheat to 180 degrees.
10. Pour the banana puree into the batter.
11. Stir until smooth.
12. Put the banana dough in a baking dish (I have a 20x10x6 cm silicone rectangular mold).
13. Bake the banana cake in a preheated oven at 180 degrees for 40-45 minutes.
14. Remove the finished banana vanilla cake from the mold and let it cool completely. Cut the cake into pieces and serve.
15. Bon appetit!