April 27, 2014

Banana Cake









During the crazy weeks when the resort's occupancy was full and most weddings took place,  I had to juggle several tasks at the same time. No one does breakfast goods and turn down desserts  but me. Meeting the demands of the guests, making the wedding cakes and the wedding's cake selection were physically draining and exhausting. I was just thankful that the request for wedding's dessert selection was not  daunting or I would be working twice as much.

Here's a simple treat made for the wedding reception. It's a basic banana cake anyone can whip up. It was soft, light and fluffy, a far cry from   dense  banana cake I grew up eating. If I were not watching my diet, I would have eaten more than a slice. It was delicious.

Banana Cake:
Source: HappyHomeBaking

150 g unsalted butter
2 Tablespoons olive oil
150 g caster sugar (I reduced the amount to 130 g)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3~4 medium size VERY RIPE banana, mashed (that's where u get the flavor)
4 Tablespoons milk, room temperature
240 g all purpose flour 
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

Directions:
1. Grease and flour 9 x 13 in pan.
2. Sift together flour, baking soda, baking powder and salt.
3. In a bowl of your electric mixer or with your hand mixer, beat butter until creamy. Add  sugar and olive oil. Continue beating until mixture is light and fluffy.
4.Add eggs one at a time, beating well after each addition.
5.Stir in vanilla extract. Continue beating until well combined.
6. Stir in mashed bananas with a spatula.
7. Alternately add the flour mix and milk, folding the mixture with spatula. Repeat with the remaining flour mix and milk.
8. Pour into the prepared pan and bake in a preheated 180 degrees C for 20-25 minutes or until the skewer inserted in the center comes out clean.
9. Let cool. Slice into squares. Enjoy@!



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