There are some recipes which you would constantly to refine to achieve a better taste or one that is to your liking. This is one of them - banana cake recipe.
Incorporating fruits and vegetables in baked products are always fun. Lemon gives a refreshing tart taste and have functional properties in non-bake cakes (maintaining cake structure). Carrots cakes are simply irresistible, especially with walnuts and a hint of cinnamon and cream cheese. Berries add a lovely touch of colour and goes well with cream or custard. Bananas result in a moist, velvety cakes and again, goes oh-so-well with nuts and tea.
This recipe yields a truly moist cake as it utilises whipping cream and bananas. To get a intense banana flavour, use over-ripe bananas. Hint, their skin should be dark/with dark patches and the meat being easy to mash with just a fork.
(makes 12 cupcakes)
180g unsalted butter
50g white sugar
250g cake flour
1 tsp baking powder
1 tsp baking soda
3 over-ripe bananas
50g dairy whipping cream
1/2 tsp homemade vanilla extract
1. Cream butter and sugar till light and fluffy. Beat in eggs slowly.
2. Add whipping cream, mashed bananas, essence and mix well.
4. Sieve in flour, baking powder and baking soda and mix well.
5. Bake in pre-lined cupcake moulds and bake in preheated oven at 170 degrees for 30-40 minutes. The cupcakes are ready when a toothpick inserted in centre comes out clean.