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."
Right?
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). The cake turned out so pretty and petite, and just the right size for my family. I made this a "congratulations" cake for my sister who was officially promoted yesterday, amidst pomp and pagentry no less! All her hard work has not gone to waste and she has finally ARRIVED. Power to her! Now I can name drop, wahahahahaha!
As you can tell, I used alphabet pasta to spell out the words. The banner was made from construction paper mounted on toothpicks. Just another of my wacky, crazy ideas. But it kept my boisterous bunch rapt in attention for a good 10mins!
Recipe
(from Baking Mum)
- 180g unsalted utter
- 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.
Posts
Thank you Peps for the absolutely delish cake! Pity I couldn't sample it hot off the oven. Still, it was just right - sweet but not overly sweet, fragrant, not oily and slightly moist, not dry. And what a cute banner!
ReplyDelete*Name drop*!?! As in, a name like a drop of water in the ocean. LOL
I was searching for banana cake recipes and it felt so funny to read this again! My sister The Little Teochew really has a sense of humour :) *pomp and pageantry*?!? If my colleagues read your post (which I am sure quite a few already have), they would be rolling on the floor laughing their heads off! :)
DeleteMy pleasure! Glad you like it. More celebrations this weekend!!!
ReplyDeleteWhat a sweet thing to do for your sister. The cake looks so yummy too! The little banner is a fantastic idea! I will try this out with my girls. Thx.
ReplyDeleteWL
The cake looks really nice and moist!
ReplyDeleteThanks! It was yummy! Don't ever add banana essence. It'll spoil the whole cake ;)
ReplyDeleteI made this banana cake today. It smells wonderful and indeed light and fluffy. But not as moist as sicilian orange cake.
ReplyDeleteI've been looking for a banana cake that's light =] I thought it's be nice to see what a light banana cake would taste like...haha., Thanks for the recipe! I'll try when I buy bananas next time =D
ReplyDeleteI buy bananas with the intention of making banana cake too! Only I buy a large bunch so that I can eat some and bake with some....so I guess I buy them for both reasons!
thank you for the recipe. it really taste good.
ReplyDeleteHello. Can i check with you how to preveent e banana cake from cracking? The taste is good but when ever i make, it cracks :(
ReplyDeleteAnon: Bake at a lower temperature (maybe 160°C), for a longer time until it is cooked. This also gives a nice, flat top.
ReplyDeletePS: Make sure you are using a right size pan too!
ReplyDeleteExcellent recipe i made the cake and it is very light and fluffy and very good. thanks for the recipe
ReplyDeleteCan I know what type of bananas do we use in this recipe?
ReplyDeleteexcellent recipe! i made the cake into cupcakes and they are just the fluffiest things! i also substituted yoghurt for the whipped cream. Works as well. yums!
ReplyDelete