My name is Joyce, author of Eat What Tonight. Spending time in the kitchen has been one of my greatest therapeutic passion thus far even though I couldn't do it on a more often basis than I wish I could. I do not prized myself as a great cook or baker, after all I am a one-woman show in the kitchen and blogging scene. Nevertheless, I hope this little space of mine can aspire anyone like myself to appreciate and enjoy the best of oneself's efforts in every single home made dish.
I wanted something simple to do. Something fast, not much ingredients needed and of course, nicely edible. Haha ! This is originally meant to be a banana sponge cake but I guess I have overfolded it and it became a compact and moist banana cake instead ! Nevertheless, it still tastes great, soft and moist and definitely very very rich in bananas !
And what I meant by moisturally rich…
So if you like this kind of banana cake, yes, you can do it the wrong way and you will get this kind of result ! LOL !
Recipe adapted from PA Richard Goh’s Baking Class Stage One
(half recipe of original version)
150g plain flour
1/2 tsp baking powder
1/4 tsp soda bi-carbonate
1. Preheat oven to 160 degrees C. Grease and line a deep 8 inches square baking tin with paper.
2. Whisk eggs, sugar and banana for 10-15 minutes at maximum speed until stiff.
3. Add sifted flour, baking powder and soda bicarbonate and fold well by hand.
4. Add in oil and mix well.
5. Pour into baking tin and bake for about 40-45 minutes or until cooked.