Banana cake without all the kitchen utensils. 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. The Asian banana cake I know does not usually have any nuts in it, but I loved having nuts and chocolate chips together. 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. Incorporate both dry and wet ingredients together using a rubber spatula or a wooden ladle, until the batter is nicely mixed together.
Pour the dough in a pre-buttered loaf pan
4. Bake at 200°c (upper and lower heat) for 60 mins. (After 45 mins 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, or deep freeze.
Originating from the land of the Assam laksa, she is home-based in Germany. Authentic Asian cooking challenges her to bring fond foodie memories of home in her kitchen.