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Monday, April 2, 2012

Banana Cake


My all time favorite cake and i love to bake this.Its easy and can never go wrong.So whenever there are spare bananas at home,i will definitely bake one.I never liked the ones selling at bakery shops because i felt that their cake seems hard and dry and there is a fake banana taste.My guess is they added banana essence so that they can add lesser bananas.

The recipe i am sharing,I made some adjustments to suit my personal preference though.I guess i will stick to this recipe for now because i find that its the best one that i have found so far.Soft,moist and you can consume it immediately right after you take it out from the fridge as it doesn't harden much.

Makes:
  • 9" by 9" (roughly around 20 decent slices) OR fills up a Ocher Deeper HappyCall Pan

You will need:
  • 225g plain flour
  • 150g sugar
  • 170g butter,softened
  • 2 eggs
  • 50ml milk
  • 3 medium size bananas
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon vanilla essence

The Preparation:
  1. Sift flour, baking powder and bicarbonate of soda, set aside.
  2. Cream butter and sugar till pale and creamy
  3. Add eggs,one at a time.
  4. Add milk, bananas and vanilla essence.(Your mixture will look like the picture below,its normal,don't worry.)

     5.  Fold in the flour in 3 batches,do not overmix.
     6.  Pour the batter into a greased or lined baking tin.
     7.  Shake the baking tin a little to even out the batter.

The Baking:
  1. Bake in a preheated oven at 170°C for 25-30 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.

Using HappyCall Pan


The Cooking:
  1. Grease the pan.(recommended)
  2. Pour batter into pan.
  3. Shake the pan a little to even out the batter.
  4. Cook at very low heat,shifting the pan around for every 3-5 minutes.(for even texture)
  5. After about 15 minutes,open the lid to check if the top is no longer moist,otherwise continue to cook till so.
  6. Flip the pan and shift it around for another 10 minutes.
  7. Flip the pan back and check if the cake is done.
  8. Once done,transfer onto cooling rack carefully.
  9. Serve when cooled.
FYI:
I used the recipe on both oven and HappyCall Pan,the results are the same.I prefer to use the oven to bake as i need not monitor too much in the baking process.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.

Original recipe from:Serene Tan.

~Indulge in what we make at DeQueenKitchen~

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