50mlyoghurt curds or greek yoghurt, room temperature
50ml canola oilor vegetable oil
150gramsbanana mashed ( approx 2 long bananas), you can go upto 3/4 cup or 225 grams.
60 ml coffee instant granules+hot water or freshly brewed coffee.
50grams walnuts chopped
For the Russian Buttercream Frosting
100grams butter unsalted, room temperature
100ml sweetened condensed milk
2tsp coffeeinstant coffee granules
Make the Banana Cake
Line a 7 inch round cake tin. Preheat oven at 160°c/320°f for 15 mins.
In a Large bowl first add the dry ingredients, flour, baking powder, baking soda, salt and sugar. Dry whisk it.
Then add in the yoghurt, oil and mashed bananas. With an electric beater, whisk until smooth.
Then pour in the coffee.Finally Fold in the chopped Walnuts.
Transfer the cake batter to the prepared lined pan.
Bake at 160°c/320°f for 45 mins. Before checking for doneness. A tooth pick inserted should come clean. Note: Every oven is different and it might take a little more or less time
Make Russian Coffee Buttercream Frosting
With an electric hand held beater, beat the butter until soft and pale. To this add in condensed milk and coffee.
Whisk on medium speed until stiff peaks. Note : you can adjust the consistency with the butter and the condensed milk. Also adjust the sweetness with condensed milk. To stabilize this buttercream, you can refrigerate for about 10 mins and then frost. This frosting will harden in the refrigerator.
Always use Mashed over ripe bananas.
The batter will be thick dense. So the cake crumb is moist dense but soft.
Bake this banana cake slow at low temperature.
For perfect oven temperature, always use an oven thermometer.
Adjust the frosting consistency with condensed milk and butter.