Friday, July 29, 2011
Spongy Banana Cupcake 松软香蕉杯子蛋糕
My dad brought back a lot of organic bananas from the land behind our house.
The sad thing is bananas is not our type of fruit.
The fastest way o get rid of this overripe bananas is to process them into cake.
My dad don't like to eat banana but likes banana cake. How strange is he?
He also like a type of fried banana balls that he used to eat in his childhood but i can't find any recipe online. I have tried a few recipes but is not what he expected.Usually we can get these from malay stalls that selling fried bananas beside roads. Anyone has the recipe please share with me. Thanks in advance.
I choose this recipe for my banana cake because it looks so tempting in Wen's blog
I baked them in paper cups so that i don't need to do a lot of washing afterward! ^^ lazy me
The banana cake is very soft and spongy and you can eat many in one go.
My dad like it very much but he complaint that the cakes are quite sweet.Maybe my bananas is sweet enough.
i think the sweetness is ok but they are quite oily.
Should reduce the sugar to 50g and oil to 50g next time.
But for you all, don't reduce the sugar as my dad really not a sweet tooth people.
Here is the recipe: Adapted from Wen's delight
3 Eggs (Room temp - Approx 150g)
70g Sugar (Reduced, original-150g)
200g Banana (Ripe & cut into small pcs)
150g Top Flour (or plain flour/superlite flour/cake flour)
1/2 tsp Baking powder
1/4 tsp Baking soda
100g Corn oil (or any vegetable oil except olive oil, if prefer richer flavour replace with melted butter but it may cover the banana fragrant)
1/8 tsp Banana essense (optional)
1. Preheat oven to 160 degree C.
2. Sieve flour, baking powder & soda together. Sieve twice & set aside.
3. Whisk eggs, sugar & banana at max. speed till stiff/ribbon stage.
4. Fold in flour & mix well. (Can use spatular or hand to mix)
5. Add in oil & mix well till batter is shiny & flowing.
6. Spoon the batter into paper cups until 9/10.
7. Bake for 25mins.