Easy Banana Cake

Kek ni memang sgt senang nak buat. But I have made changes to the original recipe sebab kononnya aku nak a healthier version. Healthier version pun sedap!

Aku tak sempat nak ambik gambar the whole cake tanpa dipotong sebab azy (kawan sekolah rendah aku) paksa aku utk potong the cake.. hehe.. kesian azy, she wanted to take some home utk buka puasa.

Best Banana Cake
By Annabel Langbein

250g butter, at room temperature
1½ cups sugar
4 eggs
2 tsp vanilla extract
4 very ripe bananas, peeled and mashed (about 2 cups)
2 tsp baking soda
½ cup hot milk
2 cups wholemeal flour
1 cup plain flour
2 tsp baking powder

Lemon Icing:

50g butter, at room temperature
3 tbsp lemon juice
3 cups icing sugar

Preheat oven to 170°C. Line a medium (23cm-diameter) cake tin with baking paper or prepare four 10cm-diameter tins (recycled large 425g tuna cans are perfect) or 12 muffin tins.

Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and bananas.

Dissolve baking soda in hot milk, add to mixture and stir to combine.

Stir in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix.

Spoon mixture into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes, allow 45-55 minutes for medium cakes and about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed container in a cool place for 2-3 days or freeze