I did mention that I helped my friend to proof read her literature review last week, and in return, she sent me this easy peasy banana cake recipe.
So I baked a loaf of banana cake, using the African red-ish brown banana (I pretty sure is from Africa) I bought from the market. The banana itself is meant to be use for baking, I assumed the banana had a higher amount of sugar than the normal one, so I lessened half of my sugar amount for baking.
Turned out, the banana loaf is perfect, thanks to the baking powder, it rise and I am able to take it out clean and easily from the base.
It is all good, the sweetness, the texture, the smell~ This recipe is real good! As soon as I finished one slice, I realized…..oh my, I forgot to add in butter!!! Wow, no wonder in terms of banana cake, this one is not that moist…but guess what? It still taste good, and healthier!
FYI, recipe:
2 eggs
270 g light/soft brown sugar
200 g banana (ripe): 2 big bananas or 3 small bananas
280 g flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
140 g margarine/butter
Method:
1. Beat the eggs and add brown sugar.
2. Add mashed banana to the mixture, mix well.
3. Add the rest dry ingredient into the mixture.
4. Melt the margarine/butter and stir well into the mixture.
5. Pour the mixture into greased loaf tin, bake at 170oC for 1 hour if in a loaf tin, 30 minutes if in muffin tin.
