Baked Banana Cake

Mention the word BANANA - what's the first thing that comes to your mind? Monkeys? Minions? Or go bananas?

I loved banana cake for the aroma and moist texture. However, the ones I bought from bakery are usually hard and dried. So I've decided to bake it myself.

This banana cake filled my kitchen (or perhaps my house!) with such pleasant smell the moment I opened my oven to bring it out. And it's really moist, soft and springy. Even my official taster (aka my husband) gives it a thumbs up!

The steps are simple and straight forward too. Perfect for a mid-week bake!

Recipe adapted from Bear Naked Food

Ingredients:
1/2 cup (113 g) unsalted butter – room temperature
3/4 cup (150 g) caster sugar
3 large ripe bananas – mashed
2 eggs
2 tbsp milk
1 1/8 cup (160g) all-purpose flour
1 tsp vanilla extract
1 tsp cinnamon powder (optional, if you don’t like cinnamon)
1 tsp baking powder
1 tsp baking soda
A pinch of salt

Instructions

1. Preheat the oven to 170°C / 340°F.
2. In a large bowl, add in the softened butter and sugar. Using a balloon whisk, cream them until light and fluffy.
3. Add in the eggs, vanilla extract and milk. Mix until combined.
4. Add in mashed banana and mix well.
5. Lastly, sift the flour, salt, baking powder and baking soda into the mixture and use a spatula or whisk to fold everything together.
6. Pour into a 9-inch loaf tin and bake for 55 mins to 60 mins. Insert a skewer or toothpick. If it comes out clean, then its done!