Banana Cake

How lucky Malaysians are with so many types of bananas to choose from.  The unforgetable Rastali and Pisang Emas are a must to eat when you are in Malaysia.  Pisang Emas is more friendly than Rastali, which is best eaten when it is perfectly ripened.  Here in the States, bananas in the regular supermarkets are of the 'Sweet William/Cavendish' variety - one and only - no choice.  But, now and then, Baby Bananas which is Pisang Emas is being sold.  When i see them on the shelf, i will not hesitate to get a bunch, no matter how much it will cost.  The asian stores in Chinatown Denver, do sell Baby Bananas, but they don't seem to look good at all.  I have always wondered if there is a difference in the taste of the cake made with Cavendish bananas compared to a cake made with Baby Bananas/Piisang Emars.  Since i have several baby bananas which were over-riped, i decided to try out this recipe of  Florence from Do What I like, and thank you Florence, this recipe is a keeper and the pisang emas does make a difference to the taste of the cake.

Ingredients:

200g cake flour
3/4 tsp baking powder
1/2  tsp baking soda)Friends from sea-level, use 3/4 tsp)
50g unsalted butter at room temperature
25ml corn oil
80g - 100g sugar(i use 80 g and it is just the right sweetness)
2 eggs lightly beaten
210g banana puree with 10ml lemon juice
60ml milk
A pinch of salt
A drop of banana essence
60g walnuts (optional)





Method:

Sieve flour, baking powder, baking soda and salt.

Cream butter, corn oil and sugar till smooth and creamy.

 Add in the lightly beaten eggs 1/4 at a time till well blended.

Add in the banana puree and the essence.

Add in the 1/3 of the sieved flour and half the milk.  Repeat and end with the last third of the sieved flour..

Stir in the walnuts if you are using.
Bake in a lined loaf pan or 2 small lined loaf pans at a preheated oven of 350f for 45 - 60 minutes

Serves