Serves 6
INGREDIENTS
150g cake flour
2g double-acting baking powder, sifted
5g baking soda, sifted
80g unsalted butter
150g caster sugar
240g bananas, peeled and cut into small cubes
2 medium eggs
68ml UHT milk
100g peanut butter
100g whipped cream (35 per cent fat)
Roasted chopped peanuts, to garnish
DIRECTIONS
1 In a mixing bowl, combine the cake flour, baking powder and baking soda. Set aside.
2 Using an electric mixer, cream the butter and sugar until light and fluffy.
3 Add the bananas, then the eggs, one at a time, until well-incorporated.
4 Slowly add in the flour mixture, then the milk.
5 Line an 8-inch cake tin with baking paper and grease it. Fill half the cake tin with the batter.
6 Bake in a preheated 180 deg C oven for 30min or until golden-brown. Insert a toothpick into the centre of the cake – if it comes out clean, the cake is ready. Allow to cool at room temperature before removing from the cake ring.
7 Fold the peanut butter with the whipped cream and pipe or spread it on top of the cake. Sprinkle peanuts over and serve as is, or with ice cream.
Recipe courtesy of Joyce Seet, pastry chef of Indocafe, which is located at 35 Scotts Road, tel: 6733-2656.
This article was originally published in Simply Her July 2014.