black currant banana cake 黑加仑香蕉蛋糕

Long time didn't have the chance to make this banana cake. This is a very soft and moist cake. Maximum can be store at room temperature for 3 days in an air tight container. We can't wait that long, we finish it in 2 days because it is so delicious and soft.


Ingredients: (8" x 8" pan)

120g sugar
1 egg
80g butter at room temperature
1 cup mashed banana
2 tbsp milk

1-1/2 cup flour - sifted
1 tsp baking powder
1/2 tsp baking soda

Optional:
1/3 cup dry black currant / dry fruits / chocolate chips
           
1. preheat oven at 180C. Line grease pan with parchment paper.
2. sift flour, baking powder & baking soda and set a side.
3. mix sugar, egg & butter with a mixer at high speed until pale & fluffy.
4. combine mashed banana with milk then add in to the butter mixture.
5. slowly add in flour mixture into batter.
6. fold in dry black currant and pour into prepare pan.
7. bake cake for 1 hour or until a skewer come out clean.