Monday, January 24, 2011

Banana Rum Cake


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I love days when I bake on a whim, style without much thought, yet reap photos that are blog-worthy. Today was one such day. Even the crack in the cake looked artistic. :) I am one happy girl.

Now, delicious as it may be, I am not going to wax lyrical over a plain ol' banana cake. But if you are looking for a moist, fluffy version with some soul, this one pretty much fits the bill.


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I made changes to the idiot-proof recipe which I always use ... and it was the addition of rum in place of vanilla extract that I was most pleased with. I can see myself doing this from now on. Rum enhances the taste, vanilla can be a little distracting. That's just my take, anyway.

So, that's all for today, folks! I'm keeping this post simple and sweet, much like this Banana Rum Cake. :) Have a good week ahead, everyone.

Recipe
(modified from here)
- 90g canola or sunflower oil
- 90g castor sugar (which I reduced to 70g)
- 1 large egg, lightly beaten
- 125g flour (plain flour is fine)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 4 medium-sized bananas, mashed with a fork
- 25g evaporated milk or regular milk
- 1/4 tsp vanilla extract (I used 1 tsp rum)

1. Beat egg and sugar till light and creamy.

2. Add milk, mashed bananas, oil and rum, and combine.

3. In a separate bowl, sift flour, baking powder and baking soda, and give a quick whisk. Fold in flour into the wet ingredients until no traces of flour remain. Do not over-mix. Stop the moment everything is incorporated.

5. Pour into a lined 6-inch round tray.

6. Bake at 175 degree celsius for about 40mins, or until cooked.


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I am submitting this post to Muhibbah Malaysian Monday hosted by Sharon.

26 comments:

  1. The cake looks so soft, and I love the brown on top. I share your sentiments about rum - I've also just completed something with it which made me pretty happy!

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  2. sound like a good idea to add rum to banana cake, looks delicious leh!

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  3. Hey Ju! perhaps you should try mexican vanilla instead of the tahitian/indonesian ones. it has a slight spicy flavors that goes well with other alcohol in the dish and fruits especially :)

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  4. Looks at how moist the cake is! and did you say rum?

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  5. Yum... Love banana cake ~ it is 'less fussy' than any other cake to bake... :)

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  6. this looks soft and moist - would love to have a slice. yum..yum

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  7. I am intrigued by rum in the banana cake :)

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  8. Mmm...love this....yeah, with rum. I love banana cakes. Love it's flavour and moistness. I still have half a bottle of rum. Would love to try this. Thanks very much for sharing.

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  9. This cake is a classic treat for malaysians! I love banana cake, I'm going to teach my friends how to make them next month!(using your recipe!!)

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  10. oooooooooooooooooooooooooooooooo i better sneak some of that in next time mum makes banana cake HAHA

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  11. Banana cake is my all-time favourite. From the start I learned baking up to now, I still love to bake this cake. Got a kind of long-time bonding with this simple snack. Did I mention simple is the best?

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  12. Ju, you know sharing is caring...

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  13. Hi Ju,
    thanks for sharing. I love baking banana cake too! Yours look very light and fluffy. Must be due to the canola oil in place of butter. Well done!

    a little question though. where did you get the wire tray foe the cake? I'd been looking around for a rectangular one to no avail.

    Thanks in advance!

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  14. wonderful banana cake...enjoyed your recipe !

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  15. Yum, thanks for joining us for Muhibbah Monday, Ju. Banana cake is delicious, but with rum? Doubly delicious :)

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  16. Hello Little Teochew
    I baked banana rum cake using ur recipe. My pastor loved the cake so much. The rum definately complements the banana well.
    This recipe is a definate keeper for me.

    Thanks so much.

    God bless
    Priscilla Poh
    singapore

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  17. Hi Little Teochew

    I tried out ur recipe for banana rum cake and cake turned out fanstatic! My church friends and pastors enjoyed it so much. I am very proud. This recipe is a keeper.

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  18. Hi Little Teochew,
    I make this cake & just love it, really soft & would like to check with you if we could add in walnut & what is the amount? Tq.

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  19. hi, I've tried this and finally found a banana cake recipe that I enjoy. Only change was decreased the oil to 70g, same as sugar. mine was done in 33min but this doesn't really brown on top. thank u for sharing this great recipe! :) -Jes

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  20. i just tried it, the cake was flavourful not too sweet, but it didn't rise!!! turned out more like a really dense "kuih" texture. :( help??!!

    many thanks!

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    1. Oh dear, this is really strange!!! Am assuming you did everything as stated, so ... your baking soda or baking powder have expired?? You left the batter out too long before baking?? Your oven temperature is not accurate?? Hmmm, what else??? I do hope you try it again, though. Sorry to hear it didn't turn out as it should ...

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  21. I want to thank you for this recipe... It is really yummy. I tried it with durian tonight and it turns out well too... Thank you for sharing with us.

    Zan

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    1. Hi Zan! Durian!!!! You are a genius! Thanks for the inspiration!

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    2. Hello, how much durian did you add? I totally want to try this with durian! :D

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  22. Hi Ju, what can we use in place of rum? Thanks. Jen

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    Replies
    1. Hi Jen, you can use pure vanilla extract. About 1/4 to 1/2 tsp.

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