Cook time: 60 mins
Yield: one baking pan, sized 11.5cmx22cmx6cm
Ingredients:
- 1 1/2 cups plain flour
- 4 ripe bananas
- 1/3 cup unsalted butter, melted
- 3/4 cup sugar, white or brown (if you like darker colour, use brown)
- 1 egg, whisked
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/8 tsp salt
- 1/4 cup (or 1/2 cup, depending on the thickness of the batter)
- Preheat oven to 175C (350F).
- Smashed the ripe bananas in a large bowl with a spoon or process in a food processor. Use a wooden spoon or spatula to combine melted butter with the smashed bananas. Stir in sugar, whisked egg and vanilla. Add 1/4 cup of the milk first, then combine well. If the batter is too thick, add more and adjust the amount as you go.
- Sprinkle the baking soda and salt in the mixture. Stir in sifted flour, one third at a time. No need to stir too hard, just fold and incorporate all ingredients thoroughly.
- Transfer mixture into a greased 4x8 inch baking pan. Bake for about 1 hour. Test with a needle. If it comes out clean, the cake is cooked through. Remove from oven and let cool on a rack. Enjoy!
Tips:
- If you feel too tired of smashing banana with a spoon, use a food processor. Just process bananas for a few seconds if you’d like to retain some texture.
- I found it’s better not to use an electric mixer for making banana cake. Use a spoon or whisk just to incorporate all ingredients together without over-stirring. The cake would be turned out really soft.
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