moist banana butter cake

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!).