I have been making Banana cake for quite some time now, but there were still space for some improvement. Then one day, I tried out a new method and recipe which opened a whole new idea of making this cake turn out airy and light.
All you need is 2 bowls and you can leave your kitchen machine in the cupboard. I am so used to creaming my butter and sugar first together, then subsequently the rest of the ingredients. But it turned out so easy and the cake was an absolute hit. The asian banana cake I know does not usually have any nuts in it, but I loved having the nuts and chocolate chips as they both get along just great. Enjoy!
1 3/4 cups flour
3/4 cups sugar
1 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup butter (melted and cooled)
1 tsp Vanille essence
1/2 cup chopped walnuts and almonds (optional)
3 ripe large banana s (mashed with a fork)
1/2 cup chocolate chips (optional)
dash cinnamon powder
shot of Kahlua 😉
1. Mix all the dry ingredients in one bowl (i.e. flour, sugar, baking powder, salt, nuts, chocolate chips)
2. Mix all the wet ingredients in a bowl (i.e. eggs, butter,banana) Whisk it up.
3. Mix both dry and wet ingredients together using a rubber spatula or a wooden ladle, until the batter is nicely mixed together. The idea is to just mix both the parts together, but not making the batter too smooth. Making the batter too smooth would make the bread tough and rubbery.
Pour the dough in a pre-buttered 9x5x3 inch loaf pan (or use baking paper to outline the pan)
4. Bake at 200°c (upper and lower heat) for 60 mins. (After 45 mins I lowered the heat to 170°c)
5. Tastes best the next day, once it gets more moist, perhaps with a layer of butter on top. The cake can be stored at room temperatures for up till 7 days, (but usually, it goes faster down the stomach after 3 days) or you may deep freeze it as well.
Thanks to joyofbaking for this inspiration!