MOIST BANANA CAKE

What shall I do with the remaining over-riped bananas? Banana cake it is! Yeah, I made two cakes with bananas in a week.

Banana cake is one of those old- fashioned cakes easily loved by many. I had baked this cake for a couple of times but kept forgetting to take a snapshot of it. So, here it is... and this recipe is a keeper!


Recipe adapted from My Kitchen Snippets


Ingredients

2 stick/226g butter
1 cup sugar (I used 3/4 cup)
4 eggs
4 Tbsp condensed milk (I used 3 Tbsp)
4 bananas (about 1 3/4 cups) - mashed
1 tsp vanilla or banana essence (I used vanilla)
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt



1) Preheat the oven to 350F/180C. Greased and line an 8" round baking pan or 8" x 8" square pan. In a bowl sieve flour, baking powder, baking soda and salt. Set it aside.

2) Beat the soft butter and sugar on high speed until light and fluffy. Add in eggs, one at a time and mix until smooth. Mix in mashed bananas, vanilla and condensed milk. Mix well.

3) Lower down the mixer speed, slowly add in the flour mixture and blend just until smooth.

4) Pour batter into the baking pan. Bake for 50 minutes or until golden brown and a toothpick inserted in the center comes out clean.

5) Let the cake cool for 10 minutes in the pan before removing it. Let the cake cool before serving.