Banana Cake ( none baking powder version)
Alright, this is my second post of this classic banana cake. However, this happened to be a none baking powder version! How great!! As I always mention, I prefer to have least additives in my bakes. Especially when we have kids....
It was an 'Accident'! I was craving for banana cake the other night, and I only left with those really large size eggs, however, I went ahead... After I beat up both sugar and eggs over a pot of hot water, I let my Kitchen aid do the beating. I walked out to the living room, sat on the couch and started watching TV. For a moment I totally forgot I was beating the eggs! Until hubby asked me what was the Kitchen aid ' Doing'... I ran to the kitchen and quickly stop the mixer and was very lucky the egg batter was looking pretty alright. I continued with the rest of the steps and guess what?? the egg batter was so well beaten and it was so stable while folding in the rest of the ingredients! After I poured the cake batter into the cake tin, the batter stayed so light and fluffy as if it was telling me the result was going to be really great one. True enough, when the cake was done, the texture was like cotton, or rather close to a chiffon cake. When this 'Accident ' happened, I was using the original recipe which have baking powder in it.
So the idea of not adding baking powder came to me after that superb result. I made the cake few days later, and the result was very pleased, although it's nothing like the chiffon texture, however, it's very fine and soft. It turned out to be a soft and moist classic banana cake! So the trick of this is ; very large eggs would give softer and fine banana cake even without baking powder's help.