Recipe taken from bakingmum.
Ingredients:
180 gm. Butter
180 gm. Fine sugar (I cut down to 150 gm)
2 nos. Extra large Eggs - beaten lightly
250 gm. Cake flour
1 tsp. baking powder
1 tsp. Bicarbonate of Soda
220 gm. Bananas - mashed
50 gm. Dairy whip cream (I use evaporated milk)
1/2 tsp. Banana essence (I replace with 1 tsp vanila essence)
2 bananas - slice
Method:
Cream butter and sugar till light and creamy.
(Note: Always thaw your butter before using. If your butter is not thawed fully (soften) and you do not have the luxury of time to wait, then cut the butter to small pieces, like this:
Pour in eggs gradually and beat till creamy.
Add in whip cream, mashed bananas and banana essence and mix well.
(Note: for sweeter taste, use very riped bananas. They are easier to smashed as well.)
Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.
Pour into an 8" round tray, and arrange sliced bananas on top.
Bake at 175C for about 50 to 60 mins. or until cooked.
And you get a tasty banana cake. I didn't add sliced bananas at the top but I added chopped walnuts to make it a banana walnut cake. The end results of the cake should be crispy on the outside and moist on the inside. This photo doesn't do much justice cos this pic was the 1st banana cake that I baked. I've since then improved but I didn't take any new pics.
4 comments:
i got question:
1. what is extra large egg, how big is the egg? can i replace with three small eggs? beaten lightly? use the machine to beat or just use hand to mix well?
2. whip cream need to beat or just stay in water foam?
3. "Pour in eggs gradually and beat till creamy." <---- use low/medium/high speed to beat the egg and butter? which one?
4. after add in cake flour, beat at what speed? L/M/H?
5. please make another one and take a new picture. i want to see the cake with banana on the top one. i wonder why banana wont become black color after baking.
hahahha... I just like to eat and i wont ask so many question one.:)
dont have reply leh.........
LZ, ans to ur questions:
1. eggs have sizes. if u look on the package they will say big eggs or medium eggs. Im not sure abt sg but eggs here do have sizes. If u cannot find large eggs, then any eggs will do. I have baked the cake using small eggs, turns out good also. lightly beaten will meant u crack eggs into a bowl then beat so that the egg yoke an white mixed a bit. what i usually do is i crack the eggs straight into the mixing bowl, and hand beat using my mixer (not on). then i on the mixer and mix a while.
2. i think its best to whipped up the cream first. so far i have never use whipped cream. I have been using milk.
3. use low speed to beat eggs. always use low speed unless the recipe requires for high/medium speed
4. beat at low speed. beat till u see everything mix then can stop.
5. i dont have bananas to make the cake now... for a pic of the cakes with the sliced bananas on top, u see this web: http://bakingmum.blogspot.com/2006/12/banana-cake.html
remember to use big bananas (about 1.5 - 2 bananas will do) and do buy the bananas few days before u want to bake the cake so that they will be riped and sweet and also easier to smash...
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