Don’t you just love the smell of baking banana cake?
(OK. if you hate bananas, this post is not for you. Stop reading now. If you love bananas, then read on for you will find a recipe so simple you’ll run out right now to buy some to make this cake.)
I do. I love bananas fresh but also when bananas turn overly ripe, as they tend to do in our warm Malaysian weather, don’t throw them out. I know soggy, ripe bananas aren’t the best looking items to cook with but wait a minute and you will know why.
Bake a banana cake with soggy ripe bananas and you will have a luscious, moist, 100 per cent lovingly homemade banana cake par excellence (OK, and I am also running out of bloody superlatives here).
Bananas freeze well so even if you’re not in the mood to bake a cake anytime soon, they can sit in the freezer for sometime.
I have made this banana cake so many times I’ve lost count. And unlike my bread baking adventures which can be counted on the fingers of one hand, this one is a sure winner. Unless you don’t like bananas, in which case I cannot help you.
Marsha, my cyber buddy, asked for this recipe so I gave it to her. She promises to courier to me if it is hard as a rock. I assured her, no, I guaranteed her – this is a no-fail cake.
If I can make it, anyone can. After all, look at me. I am not the best baker around – I tend to go for shortcuts if I can (like cake premixes but after sometime I gave up on those as the cake tastes fake!)
OK, for this banana cake you will need:
150 gm sugar
150 gm butter
150 gm self raising flour (with a pinch of sodium bicarbonate)
3 eggs, beaten
1 cup of ripe bananas, mashed
First you cream the butter and sugar. I used to beat them by hand with a wooden spoon for about 15 minutes. Then I got a hand mixer so that made it even quicker.
With a hand mixer, you take about 5-8 minutes on a medium speed. Then slowly pour in the egg, bit by bit. You don’t want the whole thing to curdle like taufufah. I usually pour in the egg about 3 times, each time mixing it well into the creamed butter and sugar.
Once the eggs are all in, use a metal spoon and fold in half the amount of flour first. Fold lightly. Add in the whole cup of bananas. Then add in the second half of your flour. Don’t overfold.
Pour batter into a greased tray that’s lightly coated with flour. I don’t line my tray with greaseproof paper – too lazy for such dainty stuff.
Bake in a preheated oven at 160 C for 20 minutes (using bottom heat) and after that 10 minutes (using top heat). I know ovens can be strange so your oven may take a little longer or a little less. So the final test lies with your equipment. The test of a done cake is a skewer inserted into the middle of the cake and comes out real smooth and clean, no batter bits stuck.
Cool, cut and serve.
That’s it! A superbly yummy cake (which can be cut into 24 pieces) and eaten in a jiffy.
Try and do tell me how yours turned out, OK?