Have a Slice of Moist Banana Cake: A Sweet Delight in Every Bite, Baked with Love
Hello dear awesome Hivers! Hope you are in the best of everything.
Today, I have thought of sharing our recipe for Moist Banana Cake. Bananas are common in Asia, and this is an easy recipe that all of us can follow. So, let’s get the ball rollin’…
Ingredients:
10-12 medium size, ripe bananas
4 medium eggs
2 and half cups brown sugar
1 and half cup oil
1 tablespoon vanilla
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
Buttermilk Substitute:
1 cup Evap milk + 1 tablespoon white vinegar
This mixture or measurement can yield 8 medium Llanera pans.
Toppings (own preference): nuts, chocolate chips, sliced banana
Materials:
Baking paper
Baking pans (I used Llanera-they are oval pans)
Procedure:
First - Prepare the buttermilk substitute. Wait for about 20 minutes before using. This should be prepared in advance.
Second - Peel and mash the bananas with fork
Third - Add the brown sugar, eggs, oil, buttermilk, vanilla, salt. Combine well but do not overmix .
Fourth - Add flour, baking powder, baking soda to the mixture. Mix very well, but do not overmix because it can affect the texture of the cake.
For the baking pans, you can prepare this ahead of time. Trace the bottom part of the pan and cut the baking paper with scissors. This is to avoid the cake from sticking on the bottom of the pans and for easy removal later on.
I prepared first the toppings. I sliced the bananas and chocolate bar. You can add nuts, too! No rules for the toppings😀
Now, it is time to divide the mixture into each of the pan. I measured about 1 cup of batter mixture per pan.
Next, I put some sliced bananas on top (you can have more if you prefer)
Then, I put the chocolate chunks.
(Note: While you are still putting the toppings, you can already preheat the oven to 175 degrees Celsius for about 15 minutes so the oven is already warm when you put the pans inside)
Finally, it is time to bake these goodies. The oven temperature is already set at 175 degrees Celcius. Set the oven again at 45-50 minutes, or until the top has nice golden brown color.
Remove from the oven. You can also put them on a cooling rack. Let's wait for about 30 minutes before removing from the pans. Then it is ready to be served.
You can also put it in a tub or whichever container you like.
Thank you for reading! I hope you find this a useful recipe for you. If you have ripe bananas, you can also make use of them by making them into something like this; don't throw them away. Steaming this recipe is also possible. The shelf life if room temperature is 3 days (best eaten within this period). If chilled, it can last for 5-6 days.
Thank you very much to this wonderful community 
HIVEing for good!
Note: All photo collage edited through Canva