SHL Banana Cake Recipe

This is the recipe I use to make my banana cake or cupcakes with pisang embun wangi.  This variety of banana lends an added touch of fragrance apart from tasting great in a banana cake.  The recipe is simple and it takes about 1 hour to prepare the cake and another 15-30 minutes for the icing.


Ingredients:
2 cups of brown sugar
2 cups of all purpose flower
1/2 block of butter (1 block 227gm)
1 teaspoon of baking powder
1 teaspoon of vanilla extract
1 teaspoon of cinnamon (I prefer freshly grated)
2 eggs
8 pisang eibun wangi (you can use other bananas if you want like rastali, tapas, emas or lemak manis)

Method for making the cake:
Peel and mash the bananas.
Cream the brown sugar and butter with an electric mixer (you can use your own muscle power though it takes longer and you get more tired ).
Add the eggs to the butter and sugar mixture and mix at medium speed till the mixture is fluffy or meringue-like.
Mix the mashed bananas, vanilla extract, cinnamon and bicarbonate soda into the mixture.
Add the flour about half a cup at a time and fold it in.

Bake at 190 Celsius for about 30-35 minutes.  The cake is done when you insert a skewer or toothpick and it comes out clean.  For cupcakes, it takes about 20 minutes to bake.


Cool the cake.
















Ingredients for cream cheese icing:
1 cup of icing sugar
60g (1/4 block) of cream cheese (I like Philadelphia cream cheese)
60g (1/4 block) of unsalted butter
1/2 teaspoon vanilla extract.

Method for cream cheese icing:
Soften the cream cheese and butter.  Using an electric mixer at medium speed, mix the butter , vanilla extract and cream cheese and add in the icing sugar a bit at a time (or you will have it flying all over you).
It is done when it has a light texture.
Spread over your cake and lightly dust with freshly grated cinnamon.  You can further decorate your cake with fruit slices like strawberries.