The recipe quantities are designed for a loaf pan measuring 10*23cm. The demonstration images use half the quantity, baked in an IKEA white rectangular baking pan measuring 18×13cm.
Ingredients: – 250g eggs (approximately 4 large eggs) – 150g sugar – 180g vegetable oil – 250g overripe bananas – 180g all-purpose flour – 1 tsp (8g) baking soda – 1 tsp (5.6g) baking powder Instructions: 1. Preheat oven to 150°C (302°F). Prepare overripe bananas. 2. Grease the 10*23cm loaf pan and lightly dust with flour, or line with parchment paper. 3. For the demonstration pan (18×13cm), repeat the greasing and flouring process. 4. Insert the butterfly whisk. Combine eggs, sugar, and vegetable oil in the main mixing bowl. Mix for 5 minutes at speed 3.5. 5. Remove butterfly whisk. Add bananas and blend for 15 seconds at speed 5. 6. Incorporate flour, baking soda, and baking powder. Mix for 45 seconds at speed 3. 7. Pour batter into prepared pan. 8. Sprinkle 30g of crumb topping (made by rubbing chilled butter into flour until sandy) and arrange sliced bananas on top (note: toppings will sink during baking). 9. Bake for 45-60 minutes at 150°C until a cake tester inserted into the center comes out clean (tested at 60 minutes). 10. Cool cake in pan for 5 minutes before transferring to a wire rack to cool completely. Slice and serve.
