Happy New Year! Here's hoping for a good year of cooking and baking. To kick things off, this is the simple banana cake that I have made when I had a bunch of yellow, ripening bananas lying around. This is by far the best recipe that I have tried for banana cake - simple, uses little oil but still as moist and fluffy. I've cut down the amount of sugar and put in more bananas than recommended by the recipe, but the cakes still turned out fine, which was a relief. I was pushing it by including as much bananas as possible because the bananas are too ripe to be eaten. This recipe is certainly a keeper.
I've used some cute cupcake liners for the cake. Those liners has been living in the dark cupboard for awhile, it is time to break them out and make delicious cakes with it. I filled the cups 3/4 full, and some cakes came out split in the middle. Will reduce the batter next time so as to achieve the smooth dome shape cakes.
Steamed Banana Cake
adapted from Amanda
100 grams sugar (I used 70 grams)
2 ripe bananas, mashed (I used 5 medium bananas)
150 grams self-raising flour
1/8 teaspoon baking soda
75 grams oil (any flavourless oil)
Cooking Time: 15 minutes
- Sift together self-raising flour and baking soda, set aside.
- In a mixing bowl, whisk together eggs and sugar till ribbon stage.
- Mix in mashed bananas, beat until combine.
- Gently fold in flour mixture and oil, taking care not to deflate the eggs and sugar mixture.
- Pour batter into muffin pan, lined with muffin cups.
- Steam over high heat for 15 minutes or until an inserted skewer comes out clean.