Easy Banana Cake 简易烘焙香蕉蛋糕

I was never a huge fan of banana cakes or the liked, especially when everyone was going all gaga over the famous charcoal baked Banana cake across the Causeway which honestly speaking was really good even to someone who doesn’t fancy such cakes. But since the pandemic had kept everyone within their own borders, so I guess the next best alternative is to roll up your sleeves and baked one for yourself, especially when strong random cravings liked such just come and you have had to get it fixed.

Using overripe bananas is always the way to go for such cakes and though we couldn’t achieve that charcoal baked fragrance from our home oven, but it was still quite one of the best that I had, simply because I knew there was no essence being used and the aroma and sweetness of the bananas were just so well infused into the cake.

The Banana Cake was kept overnight in the fridge and reheat slightly in the microwave before consuming the next day and it was marvellous. So I guess the best way to enjoy such cakes is to allow all the flavours to be infused completely into the cake by cooling it overnight and enjoy them the following day. So hopefully this little bake of mine can inspire you to try baking your own Banana Cake at home too !

Easy Banana Cake 简易烘焙香蕉蛋糕

Recipe by Eat What TonightCourse: DessertCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

50

minutes

Ingredients

• 190g butter

• 190g sugar (you might want to adjust them +/-20g accordingly to your own preferences)

• 250g self raising flour

• 1 tsp baking soda

• 2 eggs

• 40ml milk

• 1 tbsp lemon juice

• Approx. 300-320g overripe banana (mashed into puree)

Directions

• Beat butter and sugar together till light in colour.
• Add eggs, one at a time and beat well after each addition.
• Add in the banana puree and continue beating. Add 1/2 of milk and lemon juice before adding 1/2 of flour mixture.
• Continue with remaining milk and lastly with flour again until all are well combined.
• Pour mixture into a 25cmx15cm loaf pan or 8 inch square pan greased and lined with baking paper.
• Bake in pre-heated oven for approx. 50mins at 180 degrees C or till done when a toothpick/tester inserted comes out clean. (Use aluminum foil to cover the top of cake if it gets too dark during baking.)
• Allow the cake to cool slightly before un-moulding. Allow the cake to cool completely before slicing and enjoy ! (Keep the balance in the fridge if unable to finish all on the same day and heat up slightly in oven/microwave the next day before eating.)