Ingredients:
70g unsalted butter, softened
30g brown sugar
1 large egg, lightly beaten
200 g mashed banana (2 large bananas)
1 tsp vanilla extract
30g brown sugar
1 large egg, lightly beaten
200 g mashed banana (2 large bananas)
1 tsp vanilla extract
45g wholemeal flour
135g plain flour
2 tsp baking powder
1 tsp baking soda
Sliced banana
135g plain flour
2 tsp baking powder
1 tsp baking soda
Sliced banana
Granulated sugar
Directions
Directions
1) Sift together plain flour, baking powder and baking soda, set aside.
2) Whisk butter and sugar at low speed till the mixture turns pale and fluffy.
3) Dribble in beaten egg while whisking at low speed. (Add a little flour to the mixture if it appears to curdle.)
4) Stir in mashed banana and vanilla extract with a spatula.
5) Fold in wholemeal flour and the flour mixture and mix with spatula.
6) Spoon mixture into a greased and lined 3" x 7" loaf pan, and smooth the surface with the spatula.
7) Arrange banana slices on top and sprinkle with sugar.
8) Bake in a preheated oven at 180 deg for 45 mins or until skewer inserted into the centre comes out clean. (Cover the top with foil if it start to get overly brown before the baking time is up.) Stand cake in pan for 5 min, unmold and transfer to a wire rack to cool completely.
Remarks:
Despite occupying a small fraction of dry components, the wholewheat flour in the batter presented a distinctive nutty flavour, and this is without compromising much moisture in the cake. Since I didn't want to open another 500 g packet of wholewheat flour for just 45 g, I substituted with flour, which probably made the cake not as crumbly as that of what the source described.
While preparing the batter, I realised that the step to use flour to prevent curdling doesn't make sense. If the batter curdles, an emulsifying agent like milk should be added, is it not? Even so with my doubts, I continued using flour as instructed so any defect in the end-product is linked to the recipe and not my indiscriminate use of substitutions. Smart eh? =x
My acuity didn't last long when I placed the banana slices at the bottom of the pan instead of on top of the batter. What exactly was I thinking of then? An upside-down banana cake? That wasn't my intention, for I don't believe that the small number of mushy banana slices could hold the weight of the cake, and indeed, I was right. The cake around the banana was soggy too. (mouse over the pictures at top and bottom of this paragraph for comments from the horses' mouths)
I had baked the cake in a round bundt pan too:
The taste of bananas didn't stand out and it felt as though I was consuming a butter cake with minimal sweetness. I had to drizzle lemon glaze (milk, lemon juice and enough icing sugar to make a paste) over the cake to make it more palatable. Nevertheless, the cake being soft and and cake-like certainly hit me as a surprise.
Well all in all the cake wasn't impressive at all. And fortunately, it's not my fault this time!
2) Whisk butter and sugar at low speed till the mixture turns pale and fluffy.
3) Dribble in beaten egg while whisking at low speed. (Add a little flour to the mixture if it appears to curdle.)
4) Stir in mashed banana and vanilla extract with a spatula.
5) Fold in wholemeal flour and the flour mixture and mix with spatula.
6) Spoon mixture into a greased and lined 3" x 7" loaf pan, and smooth the surface with the spatula.
7) Arrange banana slices on top and sprinkle with sugar.
8) Bake in a preheated oven at 180 deg for 45 mins or until skewer inserted into the centre comes out clean. (Cover the top with foil if it start to get overly brown before the baking time is up.) Stand cake in pan for 5 min, unmold and transfer to a wire rack to cool completely.
Remarks:
Despite occupying a small fraction of dry components, the wholewheat flour in the batter presented a distinctive nutty flavour, and this is without compromising much moisture in the cake. Since I didn't want to open another 500 g packet of wholewheat flour for just 45 g, I substituted with flour, which probably made the cake not as crumbly as that of what the source described.
While preparing the batter, I realised that the step to use flour to prevent curdling doesn't make sense. If the batter curdles, an emulsifying agent like milk should be added, is it not? Even so with my doubts, I continued using flour as instructed so any defect in the end-product is linked to the recipe and not my indiscriminate use of substitutions. Smart eh? =x
My acuity didn't last long when I placed the banana slices at the bottom of the pan instead of on top of the batter. What exactly was I thinking of then? An upside-down banana cake? That wasn't my intention, for I don't believe that the small number of mushy banana slices could hold the weight of the cake, and indeed, I was right. The cake around the banana was soggy too. (mouse over the pictures at top and bottom of this paragraph for comments from the horses' mouths)
I had baked the cake in a round bundt pan too:
The taste of bananas didn't stand out and it felt as though I was consuming a butter cake with minimal sweetness. I had to drizzle lemon glaze (milk, lemon juice and enough icing sugar to make a paste) over the cake to make it more palatable. Nevertheless, the cake being soft and and cake-like certainly hit me as a surprise.
Well all in all the cake wasn't impressive at all. And fortunately, it's not my fault this time!
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