Banana Cake

Bananas... the kids' favourite but usually, they either end up eating too many in a day, or waste them by forgetting to eat and letting them "rot" before throwing.  Just nice, I have a pack of Cake Flour that has just expired by 1 month and a bunch of bananas that are too ripe and hence, decided to make a maiden attempt of the Banana Cake.  The end result - the hubby loves it for its "originality".  Don't ask me in what ways, becos I do not dare to eat banana cakes and hence cannot make any comparison to those sold outside.  In his words, the cake has a very nice banana aroma and the top of the cake is a little crusty while the inside is moist, soft but doesn't crumble easily.  Whatever, cos I still don't dare to touch bananas.  But happy that he loves it!

Ingredients:
Mixture A:
- 2 cups Cake Flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder

Mixture B:
- 125g salted butter (room temperature)
- 1 cup white sugar
- 2 eggs
- 3 teaspoons milk

Whisk butter and sugar into cream and add one egg at a time into the mixture.  Add the milk last.  Set aside.

Mixture C:
- 3 bananas mashed (roughly instead of fine if you prefer to have chunks in the cake)


Step 1: Preheat the oven at 180 degrees and prepare the mixtures as above

Step 2: Grease the baking tray/tin with butter

Step 3: Add Mixture C (mashed banana) into Mixture A (Butter/Sugar/Eggs).

Step 4: Slowly add in Mixture B by folding the batter thoroughly.

Step 5: Pour into baking tray/tin.  Gently knock the tray to allow air to escape and for the batter to settle down nicely

Step 6: Send into the oven to bake at 180 degrees for 55 mins.

Tadah, the completed product!

Happy going-bananas!  Enjoy!


Happy mum