Banana Cake

I always have wanted to try to bake a banana cake so as to satisfy my sister liking for a good banana cake. I adapted this cake from the website(https://travelling-foodies.com/2014/10/25/simple-banana-cake-whole-egg-direct-method/)  with some modifications to suit my Aerogaz oven and I used melted butter instead of vegetable oil.  The cake turned out very well and it definitely a recipe to keep.



Tin used: 10 inch square tin

Ingredients:

5 Eggs (large size, 70g with shell)
221g castor sugar
375g mashed banana(Weight of mashed overripe bananas and not the weight of the overripe bananas before being mashed)
300g cake flour
1 tsp baking powder
1/2 tsp baking soda
150g melted butter

1 banana, peeled and sliced thinly

How-to-do:

1) Sift the cake flour, baking powder and baking soda together and set aside.
2) Melt the butter over a low fire till all butter have melted. Weight of melted butter to be kept at 150g.
3.Line the square tin with baking paper for easy removal of cake later on.
4. Whisk the eggs,mashed bananas and sugar at the low speed of the hand mixer till ribbon stage(where the mixture could flow continuously without dripping). It takes around 10-12 minutes for the hand mixer that I used.

5. Divide the sifted flour mixture in three portions. Using hands, fold in each portion into the mixture of eggs,mashed bananas and sugar. Ensure all flour have been well folded into the mixture.

6.Add in the melted butter and mix well till batter is shiny.
7.Pour the batter  into the square baking tin from a height of 20cm and tap the baking tin hard to eliminate air bubbles.
8. Lay out the thin banana slices on the surface of the batter.
9.Bake the batter in a preheated oven at 160 degrees Celsius for 60 mins.Bake till the surface is nicely browned and the inserted toothpick comes out clean. (I used the fan mode and lowest rack for the first 45 minutes. After which i changed to the top and bottom mode for the last 15 mins of baking so as to allow the top layer to be browned faster while not overbaking the cake).
10. Remove the cake from baking tin and leave to cool on a rack to room temperature. Ready to serve.

(Pardon the cutting skills that discredit the cake but nevertheless the cake is yummy!)

Let me know if you tried this recipe as well! Happy baking!