Banana Cake

Line the bottom of the pan with baking paper for a particularly clean release.

The riper the bananas, the more aromatic and moist the cake will be.

Using room-temperature eggs makes beating quicker and gives more stable results.

Stir the butter in only lukewarm so the egg does not curdle.

Mix the baking powder evenly into the flour so the cake rises uniformly.

Stir only until no dry flour remains to keep the cake tender.

Tap the pan on the work surface a few times to release any large air bubbles.

Near the end, do a skewer test: if no wet batter sticks to the skewer, the cake is done.

This helps the cake set and makes it less likely to break when removed.

The rack allows moisture to escape, preventing a soggy bottom.

A dusting of powdered sugar or cocoa powder pairs especially well with banana.