Berangan Banana Butter Cake

 

Dr. Lesley Banana Butter Cake. 

Double the recipe amount to get 2 tin foiled Banana Cake and I also used 1 Oval pan for 1 recipe just perfect. 

This cake is moist, soft, not wet and very delicious indeed. 

However, I find the amount of sugar in this recipe is a little too much for me, so I reduced to 90g instead of 130g.  I used berangan banana, the banana itself is sweet enough so I reduced again...the condensed milk to 25g instead of 40g, turn out the sweetness just perfect for me.

Well, If u love sweet probably just stick to the original recipe.  Another thing, i didn't follow recipe to wait for 20 minutes to placed the thin slices of banana on cake, I put them before bake and until done.

I need to mention too why I chose to try this recipe, because one part of the method he used flour n butter mix together is interesting, so I wanna see what makes the difference from other recipe using the same ingredients but different method.

Banana Butter Cake 

(9x4 tin foil for one cake )

A

150g flour

90g sugar (ori 130g)

1tsp baking powder 

150g cold butter

B

150g berangan banana

1/2 tsp Banana Essen

1/2 tsp baking soda

1/2 tsp Salt

C

3 whole large eggs

25g Condensed milk (ori 40g)

Method:-

A - mix flour, sugar and baking powder in bowl, cut cold butter into flour, mix well with hands to combined, set aside.

B - Mash banana and add the rest, set aside.

C - Seperate egg yolks and white. Whip egg white to soft peak, add in yolks and condensed milk.

* Add in C into A, mix well with mixer until creamy, add in B into 3 parts until all well combined.

* Line paper and pour batter into pan, and lay thin banana on top of the batter.

* bake 160°c for 80 minutes until golden brown.

 1 recipe for 1 size Oval pan. 

Delicious and beautiful cake