The cakes were very fluffy, soft and light. The only misgiving is that I did not have enough bananas as indicated in the recipe, else I bet it will be even more fragrant.
My Mother-in-law’s Banana Cake (MIL refers to Chubby Hubby's mummy)
Makes 20 to 24
21⁄4cups (295g) flour
2tsp baking powder
2tsp bicarbonate of soda
1cup (210g) sugar
240g unsalted butter
4 eggs, beaten
4 bananas (roughly 375g), mashed
1tsp pure vanilla essence
Sift flour, baking powder, bicarbonate of soda and salt into a medium bowl.
Cream butter and sugar until creamy white.
Add beaten eggs a little at a time. Beat well after each addition.
Add vanilla, milk and mashed bananas.
Fold in flour and blend well.
Pour mixture into muffin cups and bake at 180˚C for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Actually I have one question for seasoned bakers out there, there are many varieties of banana , which is the best for baking?