Ingredients:
3 small or 2 large eggs3/4 cup packed brown sugar
120g cooking oil (warm)
1 1/2 cup ripe mashed bananas (about 3-4 Delmonte)
2 tbsp sour cream or creme fraiche or plain yogurt
1 tsp vanilla extract
240g all-purpose / plain flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground cinnamon (can increase if prefer strong cinnamon taste)
1/2 tsp salt
1/2 cup walnuts, toasted and chopped (optional)
Steps:
1. Lined base of 8" square tin with parchment paper.
2. Preheat oven to 170°.
3. Whisk whole eggs with vanilla essence and brown sugar to form thick ribbon better.
4. Pour in warm oil slowly and whisk at slow speed to mix well.
5. Add in mashed banana and plain yoghurt and whisk at slow speed and mix thoroughly.
6. Sift flour with baking power, baking soda and cinnamon powder. Add salt to sieved dried ingredients.
7. Fold in dry ingredients gently with walnut in between.
8. Pour into prepared tin and bake at 170° for 20 to 25 mins (make sure cake rise well) before lowering temperature to 160° and continue to bake for another 20 mins.
9. When bread is cooked (skewer inserted comes out clean or finger pressure test), remove bread and allow to cool slightly in pan for 10 mins
10. Remove from tin and transfer to rack to further cool the cake.
11. Slice and serve warm or at room temperature.
