All the time I keep a bunch of banana in my kitchen.Since I know banana is a very healthy fruit full of good health benefits ,I encourage my family to have one a day but sometime but before we can finish it ,the fruit turn to brown dots.Most of the time I just trash out the brown skin banana but today I'm in the mood to bake some banana cake..The best banana for baking is over ripe banana which the skin turn from yellow to brown.I really like this buttery spongy texture banana cake.This recipe is for keeper!!
250 gm unsalted butter
230 gm caster sugar or granulated sugar
4 large eggs
80 ml cold fresh milk
1 tsp vanilla extract
250 all purpose flour
5 gm baking powder
1/4 tsp baking soda
200 gm ripe banana or 1 1/2 banana,cut or mashed
1/2 cup raspberry
1: Sieved ingredients dry flour (B) in a bowl and set aside.Prepare a grease square 7 inch pan lined with parchment paper.Preheat oven to 320 F or 160 C.
2:Combine butter and sugar in an electric mixer,beat until creamy.Add in egg,one at a time,beating well after each addition.Use spatula to scrape the mixer together.Pour in cold milk and vanilla extract, beat until blended.
3:Fold in sifted flour mixer ,mashed banana and raspberry with the batter,mix well until combined.
4:Spread batter into a prepared pan.Bake in oven for 50 minutes to 1 hour or until cooked.use a clean tooth pick and insert in the middle,if comes out clan then it's cooked.
5:Remove cake from oven and cake from pan to a cooling wired rack.Rest for 10-15 minutes before cut and serve with tea or coffee.