BA-BA-BA-BA-BA-BA-NA-NA BANANA CAKE

Mmmmm.... I used to love banana cakes, and I could eat soooo much! But sadly, after my second pregnancy, my tongue became allergic to bananas. After that I could not eat my favourite fruit anymore.

Recently at a gathering with my secondary school friends (mostly seniors), I promised a friend I would bake her favourite banana cake for herself. For so many years I have not tried my hand on this cake, so I was a little jittery how the cake would turn out.

There was extra batter, so I baked in a cup. Jamiel (my 4 year old boy) scooped it all. It was the first time I saw him finish one cupcake on his own, so it must be good for him.  :)

Recipe (adapted from Kathrine Kwa)
(A)
250g ripe banana, mashed
1/2 tsp baking soda
1-2 drops of banana essence (optional)

Mix above and set aside.

(B)
280g plain flour (I mixed 100g plain flour + 180g cake flour)
1 tsp baking powder

Mix above and sieve once. Set aside

(C)
200g butter at room temperature
80g fine sugar
70g brown sugar
1 tsp salt
3 whole eggs

(D)
50ml fresh full cream milk
50g chocolate rice

(E) - for decoration
A few pieces of roundly sliced banana
some extra chocolate rice

Method:

Preheat oven at 175C.Grease 12x4 loaf tin or lay non-stick baking paper for easy removal.

1. At high speed, cream butter, sugars and salt until pale and creamy. Takes about 5 minutes. During the process, scrape down the sides of the batter repeatedly to ensure consistency.
2. Place one tbsp of (B) into 1. Crack one egg into 1. At slow speed, beat till egg is fully incorporated.
3. Repeat step 2 until all eggs are added. Add in (A).
4. Scrape down the sides of batter. Using medium speed, beat for about 1 min.
5. Using low speed, add half the remaining flour and beat for about 30 seconds. Immediately pour in milk and beat for 30 seconds. Add in balance flour and beat for another 30 seconds. Lastly add in chocolate rice.
Scrape down the sides when necessary to ensure consistency, but do not overmix.
6. Pour batter into prepared loaf tin and smooth the top. Knock a few times gently.
7. Decorate batter on top with (E)
8. Place in oven for about 45min or until skewer comes out clean when picked.

Verdict (I risked my tongue and stole a few bites)
Very soft with nice fragrance, and the sweetness is just right. Best consumed within 2 days. May re-heat at 150C for 5-8 min to enjoy the warm cake.