Moist Banana Cake

I came across this Banana Cake recipe from a post in Heavenly Cuisines which uses 1/2 teaspoon of vinegar.  Overwhelmed with curiosity, I decided to try it out since I have some ripe bananas.  The outcome is superb, moist with strong banana taste.

Ingredients:
270g. ripe bananas (peeled)
170g. plain flour (sifted)
70g. caster sugar (reduce to 50g. if you prefer less sweet as the ripe bananas are sweet)
70g. brown sugar
2 large eggs
2 tsp. baking powder (sifted)
1/2 tsp. baking soda (sifted)
1/2 tsp. vinegar
50g. unsalted butter (melted)

Methods:

1. Mash the bananas in a bowl and set aside.
2. Using a stand mixer, beat the eggs with both sugar until sugar has dissolved.
3. Add in vinegar followed by melted butter and continue to beat well.
4. Add in the mashed banana and mix using a rubber spatula.
5. Add in the sifted flour with baking powder and baking soda.  Mix well until combined.
6. Pour the mixture into a loaf pan lined with parchment paper.
7. Bake in a preheated oven of 170 degree Celsius for about an hour or when a wooden skewer inserted in the middle of the cake comes out clean.
8. Remove from oven and let it cool down for about 5 minutes in the pan.
9. Lift the cake out of the pan using the overhang parchment paper and continue to let it cool completely and serve.

I adapted this recipe from Carrie Lum.