Skip to main content

Banana Bundt Cake

***
Edited! See bottom.
***



Finally used my 6 sad bananas sitting dejected at the corner in my fridge.

I decided to try a recipe I'm not familiar with, cos I have been baking banana cakes before and I totally love my mum's recipe, but it's time to try something different. I tried Dorie Greenspan's banana bundt cake. It has rave reviews, so I gave this a try.

Did I love it? Well. Despite claims that it is the best banana cake recipe ever, I still prefer my mum's recipe. That is da bomb!!

Ingredients (what I tweaked it to)

250g butter
350g cake flour
250g plain flour
2 cups sugar
2 tsp bicarbonate soda
3 eggs
250ml sour cream
6 medium bananas, mashed
2 tsp vanilla essence
  1. Cream butter and sugar together. I was lazy to take out my mixer so I mixed by hand instead. It is tiring mixing that much ingredients!!
  2. Add in eggs one at a time, mixing for about a minute before adding in the next egg. Add in vanilla essence and mix.
  3. Add in mashed bananas and mix.
  4. Add half of the dry ingredients (flours, bicarb soda), mix, then sour cream, mix, then the remaining dry ingredients.
  5. Bake at 170 degrees Celsius for 70 minutes.
My cake spilled a little! It blew up to such a tall height I was kinda scared haha.


And this is after I reduced 100g of flour! Can you imagine what would have happened if I added that in!


 The house was filled with such fragrant banana aroma while the cake was baking! Such a delight. And when it was baked, the crust on top was amazing. But not so for the cake itself, though. True, it is full of banana aroma, but not my kinda banana cake. It is really moist and fluffy and good though.


Okay! Am offloading this to my brother tomorrow! HAHA.

***

So after the cake has been left overnight the flavours and moisture improved! Yup this recipe is not bad at all. I think it would make perfect banana muffins! 

And yes my brother has been eating this a lot :)


***
Labels:

Comments

Post a Comment

Popular posts from this blog

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho...
1 comment
Read more

Stir Fried Udon

My baby loves this! Recipe adapted from here . 1 onion, sliced 3 cloves garlic, minced 2 packets udon noodles 1 carrot, julienned  250g mushrooms 2 chicken fillet, sliced 2 stalks spring onions 3 tbsp dark soy sauce 2 tbsp oyster sauce 1 tbsp sushi vinegar (replacement for mirin) 2 tsp brown sugar 1 tsp artificial vinegar Recipe doesn't call for onion and garlic but those are pretty much base ingredients for stir fries so might as well. Made this for quick lunch for the kids since they were home alone. 
Post a Comment
Read more

Chicken Rice (just the rice)

Need to jot this down! I have an earlier recipe for Hainanese Chicken Rice but this version is without proper chicken stock hence it's fuss free. Chicken Rice (just the rice) Skins from several boneless chicken thighs 2 tbsp sesame oil 1 lemongrass, bruised 1 onion, sliced 8 garlic cloves, pounded 2 inches ginger, pounded 2 cups rice, washed 3 cups water + 2 cubes chicken stock 1/2 tsp salt 5 knots of pandan leaves Fry the chicken skin until slightly crispy and the oils ooze out, together with the sesame oil. Add in the lemongrass and onions and fry until golden. Add in garlic and ginger. Add in rice and fry for a few minutes before adding the chicken stock water, salt and pandan leaves. Let it come to a boil, then reduce heat to a simmer and let it cook for about 15 minutes. I used 4 cups water instead and it was kinda soggy so I'm guessing 3 cups should be sufficient. Also, cooking the rice in a pot is way easier than having to transfer into a rice cooker. Chili for Chicken R...
Post a Comment
Read more