Banana Cake
This version of Banana Cake is the moist type, which is the way I like it.
Most cakes that I’ve eaten are usually dry & I especially don’t like those with lots of cream that fills up almost half of the cake.
This recipe came from the “Singaporean Cooking” by Mrs. Leong Yee Soo. I tried to follow it as closely as I can.
As you can see above, the ingredients & method are quite simple & easy to follow, but I made some adjustments to the amount for convenience.
Ingredients :
6 Del Monte bananas
500 g of butter (2 blocks of 250 g)
4 tbsp of condensed milk & 9 eggs
400 g (14 oz) of sifted self-raising flour & 500 g sugar
1 tsp each of banana & vannila essence
Method :
STEP 1 : Mash bananas with fork.
STEP 2 : Cream butter, condensed milk & haf of the sugar for 5 minutes.
STEP 3 : Add 1/2 tsp of salt & 1 tsp each of banana & vanilla essence.
STEP 4 : In a clean mixing bowl, whisk the eggs with the rest of the sugar till thick & creamy.
STEP 5 : Fold in 1 cup of the egg mixture to the creamed butter till well mixed.
STEP 6 : Transfer to a bigger bowl & add the rest of the egg mixture, mashed banana & lastly the flour.
STEP 7 : Stir the mixture lightly until all the ingredients are well mix together.
STEP 8 : Pour into greased cake tins.
STEP 9 : Bake in oven at 150 degrees C (300 F) for about an hour.
Nice & moist!