Banana Cake

 香蕉蛋糕

Harvested bananas from our community garden. Waited a week for them to ripen and made this moist, fluffy and fragrant banana cake yesterday. Adapted from Chef Richard Goh's recipe. 

Ingredients:

150g cake flour

60g sugar (I reduced the quantity of sugar from 120g as the bananas are already very sweet by themselves.)

3 large eggs 

90g sunflower oil

175g very ripe bananas

1/4 teaspoon baking soda (I reduced from 1/2 teaspoon)

1/4 teaspoon baking powder

1 and 1/2 teaspoon vanilla paste (omitted)

1 spoonful of love 

Method

1. Preheat oven to 190 degree celcius. 

2. Sieve flour, baking powder and baking soda together and set aside.

3. Put eggs, banana (no need to mash at all) and sugar in a mixing bowl and whisk until pale and triple in volume. The batter should be thick/fluffy and when you lift the whisk, you should be able to get stiff peaks. I use electric stand mixer to do this job (speed 2 [medium], SPAR mixer), takes about 10 mins.

4. Add half of the sieved flour mixture (from step 2) into the mixing bowl and fold gently using spatula. Repeat for remaining half of the flour.

5. Once flour is folded in, slowly add in the oil and use spatula to fold gently while the oil is being added. Fold until fully combined.

6. Pour batter into a cake pan lined with baking paper. The amount of batter fits nicely into my square cake pan (7" x 7" × 2").

7. Bake at 190 degree celcius for 10mins. Then use aluminum foil to cover the cake, reduce oven temperature to 180 degree celcius and bake for 15 to 20mins. Use skewer to test doneness i.e.  skewer comes clean when you poke it into the cake.

8. Transfer cake to cooling rack. Done! Serve when cake has cooled down or better yet, wait for a day as I find the cake is even tastier and softer then.

Yummy! 🤩This cake is fluffy, moist and tastes very close to the famous Hiap Joo Bakery's banana cake across the causeway.