Over the years as I have tried to bake banana loaf - as it was known to me - I've come to expect a dry, flat result. It had to be rescued by lots of butter. Then I came across this banana cake recipe, and decided to try it. What a difference! A lovely, moist cake, rich in flavour and light in texture. My baking skills had not improved. This recipe is truly foolproof.
1 cup (250 ml) fine castor sugar
125g softened margarine
2.5 ml vanilla essence
4-5 ripe but firm bananas (depending on size)
2 cups (500 ml) flour
1.25 ml salt
10 ml baking powder
2.5 ml bicarbonate of soda
125 ml milk
Cream sugar and margarine in an electric mixer until light in colour.
Add the vanilla and mix.
Add the eggs, one at a time, beating after each addition.
Mash the bananas and stir into the mixture.
Sift together the dry ingredients and mix into the batter.
Add the milk and beat well.
Line a large bread tin with paper, pour in the batter, and bake at 180°C for 1 hour.
Or use 2 cake tins, and bake at 180°C for 30 min.
Fill and decorate to taste.
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