Wednesday, April 26, 2006
My son loves to eat banana for his breakfast. I don't know if this is because he was born on the monkey year (chinese calendar)... :) I hope not... :D
Just like other 18months old toddler, he sometimes will eat more than 1 banana in a day but some other time, he won't eat at all.
I always have to buy banana at least twice a week. I normally buy a semi-ripe banana so that I can keep it longer. But sometimes, the bananas have become over-ripe even before my son eats them all and no one is going to eat them anymore.
So, rather than throwing them out into the rubbish bin, I use the over-ripe banana to make everyone's favourite banana cake.
I mix and match the recipe from a wonderful recipe book I have "Cooking - a commonsense guide" from family circle series.
Here is the recipe:
To make the banana cake, for the best result, you need to use some ripe bananas. The ripe bananas will give a very nice banana fragrance to your cake.
125 gr butter
1/2 cup (125 gr) caster sugar
1 tsp vanilla essence
1 1/2 cups (360 gr) mashed ripe banana (I normally use all over-ripe bananas that I have)
1tsp bicarbonate soda
1/2 cup (125 ml) milk
2 cups (250 gr) sifted self rising flour (I normally use wheat flour)
2 tbsp Sultanas raisins
To make the banana cake:
1) Preheat the oven t0 180oC (350oF).
2) Grease a 20 cm (8 inch) round cake tin and line the base with baking paper.
3) Lightly beat the 2 eggs.
4) Using electric beaters, beat the butter and sugar until light and creamy.
5) Add the eggs gradually, beating well after each addition.
6) Add the vanilla essence and mashed banana, and beat until combined.
7) Dissolve the bicarbonate of soda in the milk. Using a metal spoon, fold in the sifted flour alternately with the milk.
8) Add the Sultanas raisins, stir until all the ingredients are just combined and the mixture is smooth.
9) Spoon into the round cake tin and smooth the surface.
10) Bake for 1 hour or until a fork comes out clean when inserted into the centre of the cake.
11) Leave the cake in the tin for 10 minutes before turning out onto a serving plate.
Voila! Now you have a very delicious banana-raisin cake. Enjoy your cake!
My son loves my banana cake so much.