Moist, fluffy soft banana cake

When I read this blog entry on Chubby Hubby's blog, written by his wife S, I knew I had to try baking this cake. And I am very glad that I did. I baked all of 24 cup cakes and ate more than half of it myself! Six were polished off when they came out of oven, two by me, two by my children and another two by our two domestic helpers.

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
1⁄2tsp salt
1cup (210g) sugar
240g unsalted butter
4 eggs, beaten
4 bananas (roughly 375g), mashed
5Tbs milk
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?