Banana Rum Cake, Goodbye Oven

Two nights ago, my oven breathed its last and left me in a most dramatic and sudden fashion. It was about 11pm when I was getting it preheated to bake a batch of granola before bed. Three minutes into action, I heard a really loud BANG. The whole house plunged into darkness, followed by the smell of burning. I freaked out.

After fiddling with the switches and fuse box, I managed to get things working again. But my poor oven ... it was gone. Gone, baby, gone. I never imagined that Friday, 15 March (gasp, the Ides of March!), would be the last time I would bake with it.

And it was my favourite Banana Rum recipe that would be its swan song. *BAWL* Thank you, my Beloved Oven for that parting gift. It turned out to be a beautiful cake that all of us enjoyed.

I know we have grown apart for some time now ... I felt I had progressed and deserved something bigger, better, shinier. I hated how I had to perform acrobatics just to get 2 cakes baked at the same time because you were a puny 21L thing. I griped ALL THE TIME about your uneven heating, and I swore I would never get another Tefal again after your knobs came off within 6 months. I couldn't wait to see you go so that I could upgrade and upsize.

But you never gave up. Despite your shortcomings, despite my use and abuse, despite my frequent resentments, you did what you had to.

And now that you're gone, I am suddenly filled with a tinge of sadness, for you represented my journey into baking and blogging. You were my first oven, the one who was there right from the beginning when I would ruin cake after cake ... after cake. After cake. Yes, those were the days - toasted tops and sunken centres. But as I kept on going, I learned how to work with you ... you and and your idiosyncrasies, which all ovens have, I hear. For the next 8 years, we would produce beautiful treats for my family and friends, and later on, my readers.

You were a Tefal Made-in-France, and I fear they don't make you the way they used to anymore, because the last time I was in Paris - oh mon dieu! - hardly anyone was truly French. -.-

But I will search high and low, and make sure I find someone worthy to fill your space. After all, it's gonna be another long-term commitment. Better to be fussy than sorry.
Psst ... girls, same principle applies to marriage, ok?

So now, as a tribute to you, I will post our final bake together - my favourite Banana Rum Cake made even easier, thanks to all my lazy shortcuts. I timed the whole baking process - 15mins for the batter, 30mins for the baking - and it came out like a dream. Here it is (you will please excuse the quality of my iphone photos, fluorescent lighting and all):


(Photo from my instagram gallery). Straight out of the oven.

Everytime I bake a Banana Rum Cake, I will think of you. You will be missed.

RIP, my Beloved Oven

(2005-2013)

Recipe 
(Serves 4, barely ... double everything or regret!)

- 90g (90ml) 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 or 5 medium-sized very, very ripe bananas, mashed with a fork
- 25g (25ml) regular or skimmed milk
- 1 to 1 1/2 tsp rum (or 1/2 tsp vanilla extract)

1. In a large bowl, mash the bananas with a fork. Leave some chunks if you want bits of banana in your cake.

2. Add milk, sugar, oil, rum and combine using a small whisk.

3. In a separate bowl, mix flour, baking powder and baking soda, and give a quick mix.
* Note: I only sifted the baking soda because it tends to be lumpy. Didn't even bother with the flour or baking powder.

4. Add the dry ingredients to the wet ingredients and whisk gently to combine (don't whip and introduce air into the batter). As long as no traces of flour remain, you are ready to bake. Yes, 2 bowls, 1 fork, 1 whisk. That's it.

5. Pour into a lined 6-inch round tin.
* Note: I made it into banana bread this time, using a loaf tin I bought from Daiso (see first photo). It was the perfect fit. The tin was 7.2-inch by 3.8-inch by 2-inch, or 18.4cm by 9.7cm by 5cm.

6. Bake at 175°C for about 30mins, or until a skewer comes out clean.
* Note: using a dark-coloured tin can quicken the cooking process, so check at the 25-min mark. Alternatively, wrap the exterior of the tin in aluminum foil.


(Photo from my instagram gallery). The next morning - banana bread for breakfast. The texture was not compromised despite all the shortcuts.

That's all from me now. If I have time, I will blog about how I saved that batch of granola from going into the bin. Singapore readers, which brand of oven would you recommend and why? Pray tell, thank you!

Have a good weekend, everyone!