I had very ripe bananas at home that no one is eating, so I decided to bake my favourite banana butter cake. As I still have some sour cream to clear off, I replaced it with milk to see will there be any taste and texture difference. I added in some walnuts on the top of the cake to decorate but the walnuts created some obstacles during slicing of the cake.
Recipe adapted from Jthorge's Kitchen with modifications.
Ingredients: ( for one 8" x 3.5" x 3")
125g salted butter
150g caster sugar
1/2 tsp vanilla extract
2 tbsp sour cream
3 banana, mashed (I used Malaysian pisang belangan)
110g plain flour (sift together with 1/2 tsp bicarbonate of soda and 1/2 tsp baking powder)
1. Cream butter and sugar in a mixing bowl.
2. Add in eggs, vanilla essence / extract and sour cream and mix well.
3. Add mashed banana into the mixture and mix well.
4. Finally add in sifted flour and mix well and pour into a cake tin.
5. Sprinkle some walnut on the cake top.
6. Bake in preheated oven at 160 deg C for 50 to 60 mins or until a skewer inserted into the center of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminum foil.
7. Cool cakes in the pan then remove.
The cake is moist and soft, tasted a bit sweet due to the bananas but still as delicious. I cannot detect much difference on the texture between milk and sour cream, probably need to taste both at the same time to spot the differences?
This banana is very soft and nice. I also tried this from Jthorge's receipe too.ReplyDelete
wow, looks super moist!ReplyDelete
I love banana cakes and I bet this was super moist!ReplyDelete
This looks so moist and delicious!ReplyDelete
How are you lately?
The banana cake looks moist and delicious! Hope to do one too but my kids dun like banana cake... :(
Can i ask you 1 qns? Is it possible to frost the cake with non dairy whipping cream and pour the top with ganache? will it melt the cream?
Thanks a lot! :)
I am getting better, thanks. Yes, the cake can be frosted with cream and ganache, I had done b4 for my bro's bday cake http://bakericious.blogspot.com/2010/02/banana-chocolate-cake.html but without cream only with ganache. It will be challenging if you frosted with cream and pour the ganache on it, you need to chill the cake after frosted with cream and make sure to let the ganache cool 1st.
A great cake, one for me to make.ReplyDelete
Mmmmm, love everything about it!ReplyDelete
Jess, this is one of my favorite cake. When I am traveling and have to take breakfast at the hotel, I never fail to take a piece if available. The use of sour cream makes this cake light. Yours look moist and fluffy. I am homemade ones are far better than what is sold outside. I would love to us Pisang Raja for this cake but it is so hard to get. There is a noticeable difference in the taste and fragrance.ReplyDelete
exquisito cakes de banana,salió precioso me encantó,me gustan tus recetas y buen blog,cariños y abrazos.ReplyDelete
hey Jess! =) How are u? I hope u r fine now!ReplyDelete
have not "seen" your bakes lately, hope you are feeling better.ReplyDelete
I enjoy reading your blog. Keep it up! I have just started my own blog. And I still have much to learn. Do visit my blog and leave me a comment please? Thank you :) www.teresa-homebliss.blogspot.com
Hi Coraine, I am getting better now but too lazy to start baking since stop for quite sometimes, I do hope I will back to baking ASAP as well heeheehee....ReplyDelete
Hi Fong, I am much much better now, just like with bigger tummy making me too lazy to do any baking and cooking, I do miss baking, hope I will resume soon :).ReplyDelete
Looks great and moist.ReplyDelete
Tried it. Got great feedbackReplyDelete