Banana Rum Cake??

I love bananas and I am a fussy banana eater. Whenever I buy bananas, I always choose those that are slightly ripe. I only eat bananas that are ½ – ¾ ripe. It’s a strange habit, init? Haha. When it past the ripeness that I prefer, I will not eat them anymore. The husband will :). I find fully ripe bananas are overly sweet. Doncha think so?

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There were times when the bananas get too ripe for the husband and instead of bin-bound, banana cake beckons! Overly ripe bananas may not be the prettiest (even the flies stay away) or the nicest to eat but as many of us know, it’s the key ingredient to a delightful banana cake.

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I have made this a few times and they were always a success. But the last few attempts did not yield a favorable result. The cake was dense and it turned out like Kuih Kodok (Banana Fritters). The only difference is that my version is healthier, it’s baked not fried. Besides that, taste and texture wise are very much similar to Kuih Kodok. I couldn’t figure out what went wrong. I followed the recipe to the tee. Even the husband makes a better cake than me 🙄 Yes, he bakes and that’s the only one that he knows. He has been poking fun at my so called banana cake ever since. Well I have to resign to the fact that he is better than me…when it comes to banana cake! I have to say that my “Kuih Kodok” still taste great. It can barely last for a day!!

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this is the husband’s creation 🙂

Banana Rum Cake (adapted from The Little Teochew)

80g sunflower oil
65g castor sugar
1 egg, lightly beaten
125g flour
1/2tsp baking powder
1/2tsp baking soda
overly ripe bananas, mashed
30g milk
1/2 tsp rum essence
pinch of salt
100g walnut/pecans, chopped (optional)

1. Preheat oven to 175 C
2. Beat egg and sugar until light and creamy.
3. Add milk, mashed bananas, oil and rum, and combine.
4. In a separate bowl, sift flour, baking powder and baking soda, and give a quick whisk. Fold in flour into the wet ingredients until no traces of flour remain. Do not over-mix. Add in walnuts.
5. Pour into a lined tray (20cm x 20cm)
6. Bake at preheated oven for 40 mins, or until cooked.

Go and give this recipe a try.  Hopefully you won’t get the same result as mine! 😦

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4 thoughts on “Banana Rum Cake??

  1. vintagejenta

    I thought it looked a little dense! Lol. Could be that your baking powder is expired or that you didn’t beat the egg enough. I made a lazy daisy cake once (second or third time making it, too) and I’m pretty sure I didn’t beat the egg enough and it was totally dense and eggy. Delicious still, but definitely not light and fluffy like normal cake.

    Reply
    1. e Post author

      Ya it’s very dense. Haha! Don’t think it’s the baking powder coz it’s a new bottle.
      Not sure if it’s the egg. Will try beating the egg longer next time. Thanx for your tips!!

      Reply

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