Easy Banana Cakes 香蕉蛋糕

Time flies and in a split second we are now in 2016, the year of

Monkey! Didn't we just have New Year Day yesterday?

I haven’t seemed to have the free time as I thought I would have

in blogging even though I quit my 9-5 office work since June 2015. Well, this

year I think I need to include blogging as one of my year 2016 resolutions, no

more monkeying around!

Today is day 2 of Chinese Monkey year. I would like to take this

opportunity to wish all my friends, relatives and readers a prosperous and

healthy Monkey year ahead.

To celebrate Monkey year, let’s just bake something with his

favourite food - Bananas.

I have been trying out this banana cake recipe for a few times

and very pleased with its taste and the simple method used. This recipe was adapted from Agnes Chang “ I can Bake” recipe book.

To have great flavored banana cake, it is best to use ripe bananas.

Back in Malaysia, I find among local bananas Pisang Berangan

a.k.a. Ang Bak chio, which means “red flesh” bananas in Hokkien with

the size about 10 to 12cm long, is best for making cakes when it is fully

ripe.

Other than butter cake, this is another popular cake in our

family that I used to make for festival and prayer ceremony to my late mother

and parents-in-law.

The following was the second version of Banana cake that I have

attempted. By adding few table spoons of chocolate hazelnut spread ( Nutella),

it became a great Nutella marble banana cake.

Good to have my mischievous helper to help me mashed the bananas.

Methods:

1. Preheat oven to 180°C for 15 minutes.

2. Lightly grease a loaf tin or line it with grease-proof paper.

3. Sieve flour and set aside.

4. Mix butter and sugar using low speed until well combined.

Change to medium speed and beat until light and pale in yellow. (Note: Sugar has

not dissolved yet).

5. Add in the first egg, beat well after each addition of egg

until creamy.

6. Scrape down the sides for even mixing.

7. Mix in the mashed bananas (add in bananas/vanilla essence and

milk at this stage if you are using). Pour in the sifted dried ingredients and

mix until well incorporated.

8. Pour the batter into the greased baking

tin. Shake and tap on table lightly to distribute cake mixture evenly and to get

the air out.

9. Place the cake at the middle rack in the oven.

10. Bake for 45 minutes or until golden brown and cooked. If a

toothpick/skewer comes out clean, it is done.

11. Remove it from the oven and leave the cake in the tray to

cool on the rack for 5 minutes before removing from tray.

Notes:

If the cake turns brown too quickly, cover it loosely with a

piece of aluminum foil towards the last 15 minutes.

牛油18０克

白砂糖 - 180克 ( 我用150克黄糖）

全蛋　2个

4条成熟的香蕉，​​捣碎，加入1汤匙柠檬汁防止香蕉氧化变黑

1茶匙香草精

鲜奶　3汤匙 （我用4 汤匙）

1. 烤箱预热至180℃。最好先预热15分钟

2. 将 烤盘抹油或置油纸。面粉过筛。

3. 使用低速 将牛油＋细砂糖一起混合搅拌，换到中速打至松发变白。

4.

5.加入捣碎的香蕉（在这个阶段加入香蕉/香草精)。倒入过筛的面粉干配料混合，再加入牛奶拌匀。

6. 把香蕉面糊倒入抹油的烤盘。在桌子上轻轻地震动和敲击烤盘使蛋糕混合物均匀分布​​，并让空气排出。

7. 将烤盘放进烘箱中的下架。烤45分钟或至金黄色。 用牙签/串以测试，串出来干净，它已熟。

8. 从烘箱中取出，让烤盘冷却5分钟后才除去烤盘倒出蛋糕。

如果蛋糕表面过焦，最后15分钟可在面蛋糕覆蓋一張鋁箔紙。