You'd probably have read this a gazillion times in flogs: "I had 3 very ripe bananas left and I didn't want to waste them, so I decided to make banana cake."
Well, lemme tell ya, I am just the opposite. I buy bananas with the sole intention of making banana cakes. In fact, while I enjoy eating bananas as a fruit, I absolutely go bananas over banana cakes! Sorry, couldn't resist that ;P
I am always in high spirits whenever "banana cake day" arrives - when the once glorious comb of sunny yellow bananas becomes a shrivelled bunch of 3 miserable, speckled fingers. They would be precariously dangling from the stem, threatening to fall off any moment. THAT would be when I swoop in and make them into delicious banana cake.
And yes, today was THE day. :)
I baked the cake using this recipe but I halved everything. I like this particular recipe because it yields a moist and fluffy cake (as opposed to moist and dense).
Recipe(from Baking Mum)
- 180g unsalted butter
- 180g castor sugar
- 2 extra large eggs, lightly beaten
- 250g cake flour
- 1 tsp baking powder
- 1 tsp baking Soda
- 220g bananas, mashed
- 50 g dairy whipped cream (I used evaporated milk)
- 1/2 tsp vanilla extract
1. Cream butter and sugar till light and creamy.
2. Pour in eggs gradually and beat till creamy.
3. Add in whip cream, mashed bananas and banana essence and mix well.
4. Add in cake flour, baking powder and baking soda, and beat for a short while, just to make sure everything is incorporated.
5. Pour into an 8-inch round tray.
6. Bake at 175 degree celcius for about 50 to 60 mins, or until cooked.