I have been wanting to bake a butter cake for some time.
I finally had an opportunity today. Da had brought Princess Chickadee for an evening walk to the nearby pasar malam. While they were out, I brought the overripe bananas from the dining table to the kitchen and got down to business.
I love my bundt pan. Every cake that I bake using the bundt pan turns out fine. The only problem is that the pan is getting old and hence, the non-stick surface is not that good nowadays. Perhaps it is time to buy a new bundt pan. :)
While the cake was baking in the oven, I fed Baby Chickadee her dinner. The little one was in a playful mood this evening and it was a tad difficult to feed her. As we were enjoying each other's company, the lovely aroma of bananas waffled from the kitchen to the dining area. Yummy!
INGREDIENTS
2 cups self-raising flour
250g butter (softened)
3/4 cup castor sugar
1 tsp banana essence
4 eggs
4 medium bananas (mashed)
1 tbsp low fat milk
METHOD
1. Preheat the oven to 180 degrees celsius.
2. Grease and flour a bundt pan. Set aside.
3. Sift the self-raising flour in a bowl. Set aside.
4. Cream the butter, sugar and banana essence using an electric mixer.
5. Add the eggs, 1 at a time, mixing well with each addition.
6. Add the mashed bananas.
7. Fold in 1/2 the flour and mix well. Add the remaining flour and mix well.
8. Stir in the milk. You should get a soft dropping consistency.
9. Pour into the prepared pan.
10. Bake for 45 minutes or until a skewer inserted into the cake comes out clean.
11. Let the cake cool (in the pan) for 5 minutes on a wire rack before turning the cake over to cool thoroughly (if you can wait that long before slicing!).
