I spent my childhood living with my grandma most of the time, in a shop house. Next to our shop house is a coffee shop ( it is still there ) that makes pretty nice cakes and bread. I always like their banana cake, that carries the most banana taste and soft texture. I often think that I'd wanna learn to make one when I grow up..... Somehow, I have yet to find the right recipe for that ' Childhood Banana Cake ' I tasted.
I found this banana cake recipe from a magazine that is the closest to what I've been looking for. Shared with many of friends, and they like it too. Especially our kids. I find most kids like banana, banana cake, banana muffins...
This recipe use the sponge cake methods, that beating up eggs and sugar to high volume to get that airy sponge.... You may make it into 16 cupcakes, an 8 inch round cake tin or a loaf. Think in America, banana cake is often called Banana Bread.
Vanilla Essence 1/2 tsp
Plain flour 125g (sift)
Baking Powder 1tsp
Melted Unsalted Butter 100g (Use good quality butter)
Mashed Banana 130-150g
1. Beat eggs , vanilla and sugar till light and more than double the volume or reach ribbon stage, using balloon whisk. Fold in flour and butter in alternate sequence start and end with flour. Do take care of this folding stage, use cutting method, and do not fold too hard and too quickly, as this will lose the nice air bubbles that give the soft texture to the cake later.
2. After the flour and butter are well mixed, add in mashed banana. Fold till well blended and pour batter into tin that is lined with parchment paper and bake in pre heat oven at 180' c for 45-50 minutes.
3. When the cake is baked, removed from the tin and cool on wire rack.
## You can drizzle some chocolate sauce on top of the cake for additional flavor.