IMG_6726my garden of banana cakes ٩(●˙▿˙●)۶…⋆ฺ

i think the baking blogosphere already has an overdose of banana cake bakes ~ i am guilty of that myself because seriously, whenever someone bakes this, i just go not another ABC?? “another banana cake” ヾ(@°▽°@)ノ

as i prepared to bake for church, i woke up to 5 seriously blackened bananas that were barely hanging on to their last bit of skin ~ banana cake it shall be then… and when i realised this recipe can help me utilise them all at a go, there was no hesitation ~ oh am i glad i made this! you need to try this ~ ヽ( ★ω★)ノ

Recipe adapted from DailyDelicious

Ingredients/食材 (makes a 20cm square cake)

IMG_6728195g all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (omit, if using salted butter)
130g unsalted butter or salted butter, softened
130g granulated sugar
1 egg
1 tsp vanilla extract
190g mashed banana
85g whipping cream
1 tsp lemon juice
2 bananas for topping

turbinado sugar or demerara sugar (added for texture purposes ~ can be omitted)

1/2 小匙泡打粉
1/2 小匙苏打粉
1/4 小匙盐 (如用带盐黄油,就无需加入)
1 颗鸡蛋
1 小匙香草精
1 小匙柠檬汁
2 条香蕉 ~ 装饰用途

粗红糖或德麦拉拉蔗糖 (促进口感用途 ~ 可不加)


IMG_6727– preheat oven to 180 degrees C and line a 20 x 20cm pan with baking paper

– sift flour, baking powder and baking soda together

– mix whipping cream and lemon juice together

– beat butter with salt until soft. then add granulated sugar and beat till light in colour. add vanilla and beat till combined

– add in egg, beat until combined and add in mashed banana. incorporate well

– pour in 1/3 of the sifted flour into the batter, fold to combine. pour in half of the whipping cream mixture and fold to combine again. repeat with rest of the flour and whipping cream mixture till everything is used up

– pour batter into pan, smooth the surface and top with sliced banana. sprinkle with turbinado or demarara sugar

– bake in preheated oven for 45-50 mins. allow cake to rest in pan for 10 mins before removing from pan

Personal notes/温馨小贴士:

IMG_6725– i used cake flour instead of all purpose flour, 97.5g of japanese light brown sugar for the recipe and 190g mashed banana worked out to be about 2 bananas for me
此食谱中,我用了蛋糕粉和97.5克日本三温塘 (没用白砂糖)。190克香蕉泥是我家的两条大香蕉

– as i baked my cake in mini paper loaf liners, i placed my batter into a piping bag and piped 4 rows of batter into the liner (bottom 2, top 2). i sprinkled some desiccated coconut and demerara sugar on it then decorated with 2 slices of banana, cut pretz sticks and pumpkin seeds to resemble a tree
因为我用了迷你蛋糕纸模,我将蛋糕面糊倒入裱花袋,然后在纸模内裱出四行面糊 (上下各两层)。面糊顶部撒上干椰丝和德麦拉拉蔗糖后,摆上香蕉片,切段的百力滋饼干条,和南瓜子。像不像一颗小树呢?σ(≧ε≦o)

– cake was baked for 18 mins

 IMG_6729☆*:.。. o(≧▽≦)o .。.:*☆

picshow20140426_141112 picshow20140426_141248all ready for the church mates ^^

做礼拜去了哈 ⛪️

Pollution index: sunny singapore


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