- 120 g of plain flour (you can use the finer cake flour)
- 1 teaspoon of baking soda
- 65g of fine sugar
- 80g of butter (leave it in room temperature for while so that it is easier to cream)
- 2 eggs (medium sized)
- 2 medium-sized of ripe banana (meshed)
- 50 g of chopped almonds/hazenuts/walnuts
For decoration (optional):
- 1 banana - sliced
- Almond flakes
This is a butter-based cake, thus it is easier to make compared to sponges or chiffon cake. You should use a loaf pan for this, however I doubled the ingredients to make a bigger cake, thus used a square pan.
1. Preheat the oven to 180 degrees celcius.
2. Cream the butter and the sugar together until fluffy with an electric mixer or an wooden spoon. I used an electric mixer since it is easier.
You should cream the butter mixture till it looked pale in colour. The sugar grains should not be visible and would be best if it had dissolved totally into the cream. Creaming is to incorporate air into the butter mixture, thus it should creamed till it is thick and fluffier.
3. This is perhaps the most complicated part of making the cake. Adding eggs to the butter mixture. Be patient and only add one egg at a time. Continued mixing when the egg is added. If the mixture appeared to be cuddling (butter and egg liquid seperating), do not panic, just sprinkle a bit of flour onto the mixture and mix as per normal. When successfully incorporated, the butter mixture would have doubled in volume and looked like whipped cream.When creaming the butter, remember to scrape the butter off the side with a plastic spatular. As seen above, mix one egg at a time into the butter mixture. When the egg has fully-incorporated, add the other egg.