Filipino Panaderia Banana Cake (Banana Bread)

Method

1. Heat a conventional oven to 170°C (150°C fan). Lightly grease a 23 × 13 cm loaf pan, approximately 7 cm deep, and line its base and long sides with baking paper. Leave paper handles for lifting. Measure the banana after peeling; the fruit weight, rather than a count of bananas, controls the moisture.
2. Mash the bananas with a fork until mostly smooth with small soft lumps. Use heavily spotted, fragrant fruit, not fruit with mould or a fermented smell. Whisk the eggs and sugar in a large bowl for 30 seconds, then whisk in the oil, yogurt and vanilla. Fold in the banana.
3. In a second bowl, whisk the flour, baking powder, baking soda and salt thoroughly. Tip this into the wet mixture and fold with a spatula, scraping the bottom, only until the final flour streaks disappear. Stop even if the batter is lumpy; beating it smooth can make the loaf rubbery.
4. Scrape into the prepared pan and level gently. The pan should be no more than about two-thirds full. Bake on the middle shelf for 55–70 minutes. Start checking at 55 minutes; if the top becomes dark before the middle sets, loosely cover with foil without pressing it onto the cake.
5. Test the thick central part, not a crack near the edge. A skewer should emerge without wet batter, although a few moist crumbs are fine. The top should spring back lightly; a probe near 96–98°C is a useful additional texture check. Continue in 5-minute intervals if the centre is gummy.
6. Let the loaf settle in its pan for 15 minutes, then lift it onto a rack and remove the paper from the sides. Cool at least another 45 minutes before cutting with a serrated knife. Cutting very hot banana bread compresses the soft middle and can make a properly baked loaf seem underdone.
7. Serve plain or toast a slice gently. Once fully cool, wrap airtight. Keep for up to 2 days in a cool kitchen, refrigerate for up to 4 days in warm conditions, or freeze individually wrapped slices for up to 2 months. Thaw covered so the slices do not dry out.