RCI-BR.004.0033.001
Banana Cake Papuan-style
Banana Cake Papuan-style from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- ½ cup
- 2 unit
- 1 teaspoon
- size bananas (mashed)3 medium
- 1 teaspoon
- of self-raising flour1½ cups
- of milk - well enough to give it the right texture⅓ cupwet, but not runny.
Method
1
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf tin with margarine or butter.
2
Cream together the margarine or butter and sugar in a large mixing bowl, beating until light and fluffy, about 2-3 minutes.
3
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4
Fold in the mashed bananas gently until just combined, being careful not to overmix the batter.
5
In a separate bowl, sift together the self-raising flour and bicarbonate of soda to remove lumps and aerate the dry ingredients.
6
Alternate adding the flour mixture and milk to the banana mixture, starting and ending with the flour, folding gently until just combined—the batter should be wet but not runny.
7
Pour the batter into the prepared pan and smooth the top with a spatula.
8
Bake in the preheated oven for 35 minutes, or until a skewer inserted into the center comes out clean or with just a few crumbs.
35 minutes
9
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.