Banana Cake

Bananas are found in abundance in Malaysia. But not only that; there are many types or varieties that one can choose from. Some bananas can only be eaten raw while others can be cooked or baked into cakes and bread. One can peel, slice and coat the bananas with flours and deep-fried to form banana fritters. Or, the bananas can be mashed, mixed with flours to form banana fritter balls. Bananas can also be cooked with santan, sago and sugar to make Pisang Pengat. Bananas can be made into delicious cakes, many types of kuih and bread. I usually use Pisang Berangan for all these as they are very aromatic, very sweet and can be found everywhere.

Ingredients:

• 225 g cake flour (all-purpose flour can also be used)
• 1 tsp baking powder
• 1 tsp baking soda
• 145 g sugar
• 1/2 tsp salt
• 170 g mashed banana
• 4 eggs
• 225 g melted butter (do not add the salt if using salted butter)

Method:

• Sieve cake flour, baking powder, baking soda and salt into a mixing bowl.

• Add mashed bananas to flour and mix them up.

• Using a hand mixer, whisk the eggs till they are fluffly. Add the whisked eggs to the banana mixture in thirds till all eggs have been used up. Mix them up using the hand mixer.

• Add the melted butter to the banana batter and use the hand mixer to incorporate the melted butter into the batter. The batter is runny.

• Pour the batter into a greased and lined 8 inch x 4 inch loaf pan.

• Bake it in a pre-heated oven at 175 deg C for 50 minutes.

• Check to see if the cake is cooked by inserting a wooden skewer into it. The skewer should come out clean.

• Let the cake cool slightly in the pan before transferring it to a metal rack to let it cool down completely.

• Enjoy.