It's been a long time since I last baked a banana cake. Claire asked me to bake one for her coz her daughter loves banana cake. I am out of touch baking one...I am good only at baking cakes that entails lots of washing and cleaning up :p Just kidding, my Piggies seldom request for banana cake but mostly chocolate and cakes with fruits. So I decided to try one out first before I actually bake one for her. It turned out fine except it was a wee bit too sweet. Kids are allowed to take in more sweet stuff than adults :p so I guess it is alright for her kids....Baked this yesterday nite and thank God it turned out alright...moist and soft !
I took the recipe from HHB's blog ...a very simple one and easy to make too. The steps are more towards making banana muffins...melted butter instead of creaming method. Love the ripe banana fragrance when it was being baked in the oven. I miss the fragrance and hmmm I love the soft moist texture of banana cake.
I used a chiffon cake pan.....
just to check the texture of the cake by turning the bottom up :p
and to cool it
I like the muffin like texture....
Simple yet delicious..
ideal to serve this cake with a cup of hot coffee!
Banana Cake - taken from HHB's blog
1 1/3 cups (315g) mashed banana
1 1/2 cups (235g) plain flour
1/2 cup (75g) wholewheat (wholemeal) flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup (185g) firmly packed golden brown sugar
6 tablespoons (90g) unsalted butter, melted
1/2 cup (125ml) fresh milk
Position a rack in the middle of the oven. Preheat oven to 180 degC (350 degF). Line bottom of a 20cm (8") round pan with parchment paper, butter and flour the sides. Alternatively, you can use a 9 by 5 inch loaf pan, butter and flour it and set aside.
In a bowl, stir together plain flour, wholemeal flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk the eggs until blended and stir in the brown sugar, butter and milk.
Add the dry ingredients in 3 batches alternately with the mashed bananas, and stir with a spatula until just blended. Do not over mix.
Pour batter into the prepared pan and smooth the top with the spatula. (Optional: Stud the top of the batter with slices of bananas).
Bake for 55~60mins or until a toothpick inserted into the centre comes out clean. If the surface starts to brown too much, cover with a sheet of aluminum foil around the last 15mins of baking. Depending on your oven, you may have to do this mid-way during the baking time.
Remove from oven, let cool in the pan for 5mins before unmold. Let cool completely on a wire rack. Store in airtight container at room temperatures for 2-3 days or freeze for up to 1 month.
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