(Photo updated on 9 Mar 07) Baked this banana cake last night for today's breakfast. Every time I bake this cake I will miss my dear brother and my ex-colleague because they love banana cake too. The banana cake that my brother used to buy from Pudu Raya was very soft and moist.
So far I have only tried this banana cake recipe it tastes so nice that I would never look for another recipe. I was not sure what kind of banana cake it will be when I baking it, thinking it could be a western style cake. The very first bite of the cake really surprised me and I felt so contented with a cake that tastes like 'home'.
Banana Cake / 香蕉蛋糕 / バナナケーキ
Ingredients:
¼ cup (60g) Sour Cream or Plain Yogurt
1 tsp Baking Soda
½ cup (115g) Butter
1 cup (200g) White Sugar
2 Eggs, Beaten
1 tsp Vanilla Extract
1 cup (225g) Mashed Bananas
1 ½ cup (215g) Cake Flour, sifted
¼ cup (60g) Sour Cream or Plain Yogurt
1 tsp Baking Soda
½ cup (115g) Butter
1 cup (200g) White Sugar
2 Eggs, Beaten
1 tsp Vanilla Extract
1 cup (225g) Mashed Bananas
1 ½ cup (215g) Cake Flour, sifted
Directions:
- Preheat oven to 175 degrees C. Grease and flour a 9" x 9" pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add in the eggs and beat well.
- Dissolve the baking soda in the sour cream, add it into the butter mixture. Beat well.
- Stir in the mashed bananas then fold in the cake flour.
- Pour batter into the baking pan and bake for 45 minutes or until it is done.
I have a question. How to measure hard butter using a cup?
ReplyDeleteUsually there will have markings on the packaging, 1/4 on the packaging means 1/4 cup and so on.
ReplyDeleteAnother way to measure hard butter with a cup is to use cold water as well. For example, if you need 1/4 butter, fill a measuring cup with water up to say 1/4 cup, then add the butter until it reads 1/2 cup. Then just drain the water out.
ReplyDeletethanks for including the measurement in metric!
ReplyDeletelydia, i'm wondering...i was looking at all of your banana cake/muffins recipes...and the above the texture is more like quick bread and what i'm wondering is that how do i make my cake/muffin texture more 'FLUFF' and less dense? any idea? coz i went to a flea market last week and this lady make a wonderful banana walnut muffin and the texture was fluffy but its nothing like sponge cake, its fluffy yet moist at the same time...so ..any idea how? ^_^ onegai~
ReplyDeletelynnfathil,
ReplyDeleteyeap, this one is more like a quick bread.
As for the fluffy cake/muffin question, I am also looking for the answer. :D My experience, the process of creaming the butter with sugar and egg, and folding in flour will affect the texture of cake and muffin. Creaming really well and not over mixing produce better texture. Not sure this helps.
where can i buy sour cream? i'm staying at kepong, kl...
ReplyDeleteprincess charning,
ReplyDeleteTry to look for it at hypermarket eg: Tesco, Giant, Jusco etc.
Hi I'm from Singapore and I'm wondering what's the dIfference between a western style banana cake and an Asian one?? (:
ReplyDeleteOh Hello again, I baked this cake yesterday and it tasted good but I used cream( the nestle canned ones) instead of sour cream. Could
ReplyDeleteThat be he reason why the cake wasnt as soft and fluffy as I wanted it to turn out? Or is it because I didn't beat the batter enough? how long do I have to beat it for after adding flour and should I use high speed or low speed? (:
Hi Fiona, thanks for you comments.
ReplyDeleteGenerally, cakes baked with sour cream or yogourt have softer and flufflier texture. It has something to do with the acidic property in it. I am not sure what cream you used, evaporated milk?
After adding flour (for almost all cakes), use fold in method to mix in flour not beating. Beating after adding flour will ended up with over mixing and cake will be heavy/hard. If your mixer has the fold in mode you can use it to mix in flour.
All the best for your next trial.
cheers,
Lydia
i just make this banana cake and it taste so good! just like home! :-) Many thanks! Lydia.
ReplyDeleteTks Lydia for sharing this recipe - can I use corn or cooking oil instead of butter? Will taste be similar.
ReplyDeleteSure you can substitute butter with cooking oil, and taste wise will have slight different... no buttery taste.
ReplyDeleteHi there. Would like to ask If I would like to use round pan instead of square.what size should I use? :)
ReplyDeletePlease use 10" round pan instead of square pan.
ReplyDelete