In my opinion, banana cake should always be made with real bananas. Really! I have had those that were made with banana essence, not a fan at all. The artificial taste… eww! Since Leah is a huge fan of bananas, I thought perhaps I should learn to bake banana cake for her. It has to be dense and moist, but nothing too buttery and heavy. Moist moist moist! Trusty Google pointed me to Bakericious’ recipe. After closely inspected her photos of the cake, I was almost sure the recipe was the one!
Ingredients – Bakes into 2 mini loaf pans (approx 5.75″x3.25″x2.25″) and 1 medium loaf pan (approx 8.5″x4.25″x2.75″)
250g salted butter
1 cup castor sugar (Bakericious’ recipe calls for 1.5 cups, but since I used small sweet bananas, I reduced to 1 cup of sugar)
1 tsp vanilla essence
4 tbsp evaporated milk (Bakericious’ recipe calls for milk)
1 1/2 cups mashed banana (about 4-5 small sweet bananas)
2 cups plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
Line the tins with parchment paper.
1. Cream butter and sugar in a mixing bowl until the mixture looks pale yellow.
2. Add in eggs (one at a time), vanilla essence and evaporate milk.
3. Mashed bananas in a bowl or plastic bag, make sure there’s no obvious lump else it’ll affect the texture of the cake. Add mashed banana into the mixture and mix well.
4. Finally sift in flour, bicarbonate of soda and baking powder. Mix well. Pour into the tins.
5. Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the center of the cake comes out clean.
6. Cool cakes in the pan then remove.