{"id":2921,"date":"2012-01-18T22:25:39","date_gmt":"2012-01-19T06:25:39","guid":{"rendered":"http:\/\/seattletimes.6eptember.com\/?p=2921"},"modified":"2012-01-18T22:25:39","modified_gmt":"2012-01-19T06:25:39","slug":"banana-cake","status":"publish","type":"post","link":"https:\/\/seattletimes.6eptember.com\/?p=2921","title":{"rendered":"Banana cake"},"content":{"rendered":"

Have you ever crave for something that you bake\/cook?<\/p>\n

Like there’s nothing outside that can be compared to your own baking\/cooking? haha.. for me, it’s Banana Cake! I have never been a fan of Banana cakes because I find those in bakeries ( in SG that is) very oily.. BH likes Banana cake though. He was the one who suggested that I baked it. Anyway, my first attempt on baking Banana Cake was BAD – I guess.. it got to do with the recipe. I followed another recipe and was glad that it worked out perfectly!<\/p>\n

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I am glad that I kinda perfected my Banana Cake! \ud83d\ude00 and I absolutely love how my Banana Cake taste~~ Yummy!!<\/p>\n

Usually, people bake Banana cake because their bananas are over-ripe… for my case… I BOUGHT BANANAS for this purpose! \ud83d\ude42 haha.. so 1\/2 way thru’ preparing the ingredients.. I realised that my baking power expired!!! OMG!!!! I wanted to eat MY Banana Cake so badly that I kept calm and carried on. Phew.. I was glad I did!! It turned out super well!!!<\/p>\n

AND I realised that another trick to baking is to use SMALL pans. Recipes recommends 8\/9-inch pans BUT u don’t have to use such a big pan. Small pan = mistakes are minimized. Small pan also means that u could give away a cake to your neighbour\/friend easily. wahaha…. NOT for this Banana Cake though… We love it so much that we could finish all up in a day!!! Of course we didn’t la!!<\/p>\n

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Banana Cake Recipe<\/strong><\/p>\n

(from The Little Teochew<\/a> via Baking Mum<\/a>)<\/div>\n
\n
– 180g unsalted utter<\/div>\n
– 180g castor sugar<\/div>\n
– 2 extra large eggs, lightly beaten<\/div>\n
– 250g cake flour<\/div>\n
– 1 tsp baking powder<\/div>\n
– 1 tsp baking Soda<\/div>\n
– 220g bananas, mashed<\/div>\n
– 50 g dairy whipped cream (I used evaporated milk)<\/div>\n
– 1\/2 tsp vanilla extract<\/div>\n
1. Cream butter and sugar till light and creamy.<\/div>\n
2. Pour in eggs gradually and beat till creamy.<\/div>\n
3. Add in whip cream, mashed bananas and vanilla extract and mix well.<\/div>\n
4. Add in cake flour, baking powder and baking soda, and beat for a short while, just to make sure everything is incorporated.<\/div>\n
5. Pour into an 8-inch round tray. ( I used 2 6-inch round pan)<\/div>\n
6. Bake at 175 degree celcius for about 50 to 60 mins, or until cooked.<\/div>\n<\/div>\n

*I used eggs and butter at room temperature.<\/p>\n

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Are you drooling??!!<\/figcaption><\/figure>\n

How you know you made good Banana cake?? In my opinion, it’s when the bottom is not hard and there is NO 2 layer difference in colour. If there’s a difference in colour – it means you probably overbeat the batter \ud83d\ude42<\/p>\n

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I think I need to grab a slice of my cake now…. kekeke<\/p>\n

P\/S: Hope u didn’t go bananas reading this.. haha.. I think I have nv typed bananas so many times in my life before!!! \ud83d\ude00<\/p>\n","protected":false},"excerpt":{"rendered":"

Have you ever crave for something that you bake\/cook? Like there’s nothing outside that can be compared to your own baking\/cooking? haha.. for me, it’s Banana Cake! I have never been a fan of Banana cakes because I find those in bakeries ( in SG that is) very oily.. BH likes Banana cake though. He … <\/p>\n

Continue reading “Banana cake”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts\/2921"}],"collection":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2921"}],"version-history":[{"count":0,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts\/2921\/revisions"}],"wp:attachment":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}