I have an obsession of making this cake. Idid try one day, but it failed. I was too confidence omitted the baking powder :P. But now, i dit it...j'ai le fait....It's so moist.
Voila le recette, I copy paste from David Lebovitz's genius website.
Banana Cake Source : David Lebovitz www.davidlebovitz.com
1½ cups (210 g) flour
1 teaspoon baking powder (I always use Rumford)
½ teaspoon baking soda (tanti : I omitted)
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup (150 g) sugar
2 tablespoons (55 g) melted butter (salted or unsalted)
1 large egg white (tanti : i used 2 whole eggs)
1 large egg, at room temperature
1 cup (250 ml) banana puree, made from about 2 very ripe medium-sized bananas
½ cup (125 ml) sour cream, regular or low-fat (I used fromage blanc)
½ teaspoon vanilla extract
1/3 cup (60 g) chocolate chips or 3 tablespoons (30 g) cocoa nibs
Butter a 9-inch (23 cm) square pan and line the bottom with a sheet of parchment paper. Preheat the oven to 350F (180 C).
1. Sift together in a bowl the flour, baking powder, baking soda, salt, and cinnamon. Mix in the sugar.
2. In a large bowl, mix together the butter, egg white, egg, banana puree, sour cream, vanilla and espresso, if using.
3. Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the chocolate chips or cocoa nibs and stir until just combined, but don't overstir: stop when any traces of flour disappear.
4. Scrape the mixture into the prepared pan and bake for 40 minutes, or until the center feels lightly-springy and just done.
5. Cool on a baking rack.
Storage: This cake will keep well for 3-4 days, or can be frozen, wrapped in plastic wrap, for a few months.