I would like to share these two banana cake recipes I've made. One is the steamed version while the other is the baked version. I really like both recipes and would definitely keep it!
The above one is the steamed version. Recipe from Amanda's blog. True to what she had described, it's really soft, fluffy and moist. It's moist-ness (is there such a word?) is something that baked usually don't have. For those without an oven at home and yet would like to make your own cake, this is the one!
The above is the mini baked banana muffin. The original recipe was this light and fluffy banana cake from Zu's Kitchen. The last time I made was almost two years ago, when I baked during chinese new year in a square pan of 7x7-inch. As I had only 2 bananas, I baked in mini muffins cups and yield 30 minis! The cake also puffed up and formed a cute dome shape. :)
I scaled to 2/3 of the original recipe:
120g brown/castor sugar (I used 100g castor)
1 1/2 large eggs
2 tbsp yoghurt
2 large bananas, mashed
160g plain flour + 2/3 tsp baking powder and 2/3 tsp baking powder (or 160g self-raising flour)
- Preheat oven to 180°C.
- Cream butter and sugar till light and fluffy.
- Add eggs, one at a time and beat well.
- Add yoghurt and banana and mix till well blended.
- Fold in flour to mixture.
- Spoon into muffin tins lined with muffin papers (optional) to 2/3 full (I fill up to almost full).
- Bake at 180°C for about 10-15 minutes until a toothpick inserted comes out clean.
Recipe Source: Quick 'n' Easy Treats from Zu's Kitchen