Apr 16, 2006

Banana Cake

I haven't baked for a long while. Apart from the prohibitive costs of electricity (I use a Turbo Broiler for baking), my MBA orientation nags me to take advantage of economies of scale and just buy instead of baking my own.

Last Thursday, though, with time on our hands and a bunch of bananas rapidly ripening due to the summer heat, with the boys becoming pasaway out of having nothing better to do, I decided it was time to take out the baking arm. We had a messy time in the kitchen, with my boys elbowing each other for a turn at the mixing. Even my husband volunteered to mash the bananas. :)

This is the same recipe I've been using since I was 9, when I was initiated into baking (by good ol' mom). This too is the same recipe I've baked countless times back in highschool, the cake I've sliced and sold many mornings in junior year. :)

This cake is great with a cup of coffee, or a tall glass of icy orange juice.


BANANA CAKE

What's In It?

  • 1/2 c butter, room temp.*
  • 1 1/2 c sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 2 cups flour
  • 3 ripe bananas**, mashed to a pulp
  • 2 tablespoons buttermilk
  • 1 teaspoon baking soda

Kitchen Conjugations:

Pre-heat oven to 175 deg C. Meanwhile, stir in baking soda into buttermilk. Set aside.

Cream butter and sugar, then add eggs and vanilla. Beat for about 1 minute, then add flour and mashed bananas alternatingly. Beat with a hand mixer for 2 minutes, then stir in buttermilk-baking soda mixture.

Pour into baking pan and top with ground nuts (cashew, peanuts or almond) if desired, and bake for 20 minutes or so, or until cake starts to leave side of pan. Cake is ready if a toothpick inserted in the center comes out clean.

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*Simply take out the butter from the ref at least 30 minutes before you start the batter to melt it to room temperature.

**I use lakatan, but when I first made this cake the practice at home was the use of senyorita (round and stubby, even smaller than latundan) and when available, bungulan (the variety that's green-peeled even when ripe). Using Senyorita made for more aromatic cakes, while the bunguran made the cake more flavorful and showy (more banana 'fibers' showing). Sadly, both varieties are not easily available now (to me, at least).

PS: The coffee mug above is at least 16 years old, something I inherited from my mom who used it every morning back when she was still in the country . It's an Arcoroc she bought during a trip to France.

1 comments:

olbjoy said...

these pictures are the very reason i do not visit your blogs. THEY MAKE ME LONG FOR FOOD.

you have a passion for gastronomic delights that jumps right out of the page and straight to the reader. just shows you have a flair for writing and taking the most sumptuous pictures.

i am on a diet till mid-May so i'll be keeping off this blog till then. i'll just go visit your other realms.

:)