Okay I think I shall skip the outstanding posts I mentioned earlier. Getting out of date already. Haha. Suffice to say, making sugar cookies with difficult mould shapes (like Chip & Dale) is frustrating and tedious, and I haven't found the perfect icing recipe yet.
That aside!! I is excited to say I've finally (yes, finally!) perfected my banana cake recipe! Heehee. I have no idea why I couldn't get my mum's recipe to work, maybe cos it's a different oven? But it's almost the same model! Oh well.
This time I reduced the butter because the last time it was too oily, and the cake could use a bit more flour. I kept the banana the same cos I love having loads of banana in the cake, rather than use banana essence.
Here are my lovelies I brought to work. I didn't capture any pictures while I was baking because I wanted to get it in the oven before Junior gets impatient watching me bake. This was taken with my iPhone.
Ingredients:
200g butter
9 oz self-raising flour
7 oz sugar, grind to powder
1 tsp baking powder
4 very ripe large bananas, mashed
4 eggs
2 tbsp condensed milk
Haha so while making the cake, I actually forgot whether to put eggs in first or flour! Wahahaha. And I melted the butter a bit too long and it became all liquid -_-
But I mixed that anyway with the powdered sugar, and then (rightfully) add in eggs one by one, then flour and baking powder. And condensed milk. Last to go is the bananas. I got a very golden yellow batter, maybe because the butter was too melted, looked kinda weird but the texture was okay. I didn't mash the bananas fully, left some banana chunks for the fun of it, which turned out pretty well after the cake was baked. I could see banana chunks on the surface and in the cake! I used a round pan (10 inch?), and baked for 40 minutes at 170 degrees Celsius.
Oh and I added in chocolate chips, like I always do with my banana cakes cos Other Half loves it that way :)
I want to add that I think using very ripe bananas makes all the difference, like extra sweetness and even extra oil I guess from the last banana cake I baked? I used 250g of butter (which I always do) and that was soaking in oil!! So whenever I have leftover bananas, I'll make sure they're reeeaaalllyyy ripe (to the extent that fruit flies may circle round) and then I store it in the fridge till I wanna use them. Haha!
On another note, I have GOT to get myself to the tailor!! I have like two sets of cloth to make to breastfeeding-friendly baju kurung (I only have a miserable pair of those right now that I've been using wayyy too much like as if I have no other clothes), and cloth to make to office skirts, and yesterday I bought two sets of songket which I totally love!! One dark blue with a shiny sheen, very professional looking, and a green one. I miss my songket. Have always been a fan of songket and cotton baju kurung. Last year's Hari Raya was egyptian cotton with songket kain, this year it's back to songket! Yeah! Loves :)
That aside!! I is excited to say I've finally (yes, finally!) perfected my banana cake recipe! Heehee. I have no idea why I couldn't get my mum's recipe to work, maybe cos it's a different oven? But it's almost the same model! Oh well.
This time I reduced the butter because the last time it was too oily, and the cake could use a bit more flour. I kept the banana the same cos I love having loads of banana in the cake, rather than use banana essence.
Here are my lovelies I brought to work. I didn't capture any pictures while I was baking because I wanted to get it in the oven before Junior gets impatient watching me bake. This was taken with my iPhone.
Ingredients:
200g butter
9 oz self-raising flour
7 oz sugar, grind to powder
1 tsp baking powder
4 very ripe large bananas, mashed
4 eggs
2 tbsp condensed milk
Haha so while making the cake, I actually forgot whether to put eggs in first or flour! Wahahaha. And I melted the butter a bit too long and it became all liquid -_-
But I mixed that anyway with the powdered sugar, and then (rightfully) add in eggs one by one, then flour and baking powder. And condensed milk. Last to go is the bananas. I got a very golden yellow batter, maybe because the butter was too melted, looked kinda weird but the texture was okay. I didn't mash the bananas fully, left some banana chunks for the fun of it, which turned out pretty well after the cake was baked. I could see banana chunks on the surface and in the cake! I used a round pan (10 inch?), and baked for 40 minutes at 170 degrees Celsius.
Oh and I added in chocolate chips, like I always do with my banana cakes cos Other Half loves it that way :)
I want to add that I think using very ripe bananas makes all the difference, like extra sweetness and even extra oil I guess from the last banana cake I baked? I used 250g of butter (which I always do) and that was soaking in oil!! So whenever I have leftover bananas, I'll make sure they're reeeaaalllyyy ripe (to the extent that fruit flies may circle round) and then I store it in the fridge till I wanna use them. Haha!
On another note, I have GOT to get myself to the tailor!! I have like two sets of cloth to make to breastfeeding-friendly baju kurung (I only have a miserable pair of those right now that I've been using wayyy too much like as if I have no other clothes), and cloth to make to office skirts, and yesterday I bought two sets of songket which I totally love!! One dark blue with a shiny sheen, very professional looking, and a green one. I miss my songket. Have always been a fan of songket and cotton baju kurung. Last year's Hari Raya was egyptian cotton with songket kain, this year it's back to songket! Yeah! Loves :)
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