I’ve always seen myself as a cookie baker and have never been really successful with cakes, e.g. I have tried at least 20 times for the Choc-cake-in-a-mug recipe but have not found the best mix for the crumbly fluffy cake texture. I’m a cake-idiot in my opinion. Until I found this Moist Banana Cake recipe.
Gosh, even a cake-idiot like me can bake it to yummy-goodness. It’s the few stuff I make which hubby gives the unconscious Ooh-very-yummy look on his first bite. And the fragrance while the banana cake is baking is really heavenly – your kitchen smells like the neighbourhood bakery for the next few hours.
So you really gotta try. Really moist, no kidding!
- #A: 1/2 cup softened butter, 7/8 cup sugar, 2 eggs, 1 tsp vanilla essence = MIX & BEAT
- #B: 1tsp baking soda, 1/4 milk = DISSOLVE BAKING SODA IN MILK
- #C: 1 1/2 cup all purpose flour, 1/4tsp salt = MIX
- #D: 2 1/2 large bananas (or approx 1cup) = MASH
- Beat #A in a big bowl
- Mix #B to #A in small portions
- Alternating between #C and #D, add to mixture
- Add mixture to cake pan.
- Bake at 180c for 30-40min (I used my breadmaker, and baked for 1hr under the “Bake” settings)
- Cool about 30min on wire rack. Slice and store in airtight container. Finish it within a 3-4 days.
Wish I could attribute this moist banana cake recipe, but I lost track of which googled-recipe I used.
– I used those long Cavendish bananas most of the times here as it is easiest to find, but the first time I tried the recipe, I used small sweet bananas (my mum calls them “gek leng” bananas, I wiki-ed and they look like Latundan bananas) and the cake turned even more moist.
– You can add another 1/2cup more sugar if you prefer sweeter cakes. I usually use less sugar in all my cooking.