I tweaked the recipe for the second batch of banana cake and baked it in cupcake cases!
The recipes varied slightly but the method is the same for both.
There's a difference in texture and taste!
Ingredients for Banana Cake 1
200g butter
160g caster sugar
4 eggs
4 tablespoons evaporated milk
1 teaspoon vanilla extract
250g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate soda
3 ripe Delmonte bananas, mashed
50g walnuts, chopped
Ingredients for Banana Cake 2
100g butter + 90 ml canola oil / corn oil
150g caster sugar
4 eggs
2 tablespoons evaporated milk
1 teaspoon vanilla extract
220g plain flour
30g cake flour
1 teaspoon baking powder
1 teaspoon bicarbonate soda
4 ripe bananas ('ang bak chio'), mashed
60g walnuts, chopped
1. Preheat oven to 170deg C.
2. Sift flour, baking powder and baking soda together.
3. Cream butter and sugar till light and creamy.
4. Add eggs, one at a time to mix well. (Add oil if using recipe 2 before the eggs)
5. Add milk and vanilla extract. Mix well.
6. Add flour in three portions.
7. Lastly add mashed bananas and walnuts and mix well.
8. Bake in greased and lined loaf tin for 40 mins or cupcake cases for 25 to 30 mins.
I used three 12cm x 10cm disposable aluminium baking tins for recipe 1 and 22 (4.5cm base) cupcake cases for recipe 2.
I had one banana left which I sliced and used it as topping for the cupcakes.
Banana Cake 1
Slightly heavier, more moist and richer!
Banana Cake 2
Lighter and less sweet!
