Monday, January 24, 2011
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.
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.
(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.
I am submitting this post to Muhibbah Malaysian Monday hosted by Sharon.