Saturday, November 10, 2007

Yummy Banana Cakes



I don't really know how else to describe these banana cakes, I think they are just plain yummy! I really like this recipe because it was so easy to make. I've tried many other recipes, but this is probably my favorite one, due to it's simplicity and lovely texture. Some people prefer their banana cake to be dense, but I prefer mine to be moist and fluffy, and this recipe is exactly what I was looking for. The cupcake stays soft and very moist the next day! I reduced the oil and sugar from the original recipe, as I felt the cupcakes were a tad too oily the first time I made them.

Banana Cupcakes Adapted from Beebie's Recipe

200g cake flour
3 eggs
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
175 g canola oil
170 g caster sugar
215 g overripe banana, mashed
1/2 tsp cream of tartar
1/2 tsp vanilla

Preheat the oven at 200 degree Celsius. In a medium bowl, sift the flour, baking powder, baking soda, and cream of tartar together and set aside. Beat eggs, sugar, and salt on high for 8 minutes in a large bowl until the mixture is pale and fluffy. Slowly add in the the flour to the egg mixture and beat on low for 1 minute. Add the oil and continue to beat on medium for another 2 minute. Finally, add the bananas and vanilla, and beat on low for another minute. Pour into the prepared muffin tins, and bake for 20 minutes or until cooked. You can lower the temperature halfway through the cooking time if you feel the cupcakes are turning too dark.




With chocolate topping version

2 comments:

TingTing said...

Oh, they look simply delicious. ^^! I wish I could have one.......... T^T. My muffins ALWAYS turn out too dense... should I could out an egg?
I love how you made your little chocolate tracks! Hehe, fits in with your HungryHamster name... ^^v.

-TingTing

Hungry Hamster said...

Hey Tingting. Thanks again :)

When you are talking about muffins, are you talking about the ones that are made using the muffin method? Or the one that is actually a cake, but are baked in muffin cups?

I think if it's the actual 'muffin' using the muffin method, maybe the key is to undermix the batter, when you mix the wet mixture and dry mixture together. There should still be lumps inside the batter. Don't mix the batter until smooth though, as that will lead to a very dense and tough muffin. That's from my experience though :)

You are very creative with the chocolate tracks! Haha, I actually wanted to make those little chocolate 'hearts', but failed miserably. The chocolate sauce was a bit too thick to do those hearts.