One of the perks of being on Twitter is that you almost have a live feed of 140-charactered-snippets of other people’s lives;– their thoughts, their feelings, and in the instance that 3/4 of your contacts are foodbloggers, you’ll have updates of what’s brewing in the oven. And so it happened that one fine afternoon when my stomach was churning much, a Twitter update appeared, notifying me of a drool-inducing bake someone had conjured over the Twittersphere.
And at times like these, a tweet speaks louder than words, and I got the exact push I needed to get off my lazy rear and work that oven.
While I had all the intention in the world to bake the exact strawberry muffins I read about (I even had the strawberries diced up already!), the parents had something else in mind, and both separately requested a banana cake. Two against one, who am I to disagree.
The father saw me dicing up the strawberries, and requested his banana muffins not to have any strawberries in them. The mother gave me a second look after presenting her request, and told me not to assert my chocoholic nature, in not so many words.
And with that, a no-frills banana cake was the order of the day;– no nuts, no dried fruits, no chocolate bits. It was surprisingly moist and light, yet rich with flavour, and topped with a beautiful crust. The father had two slices at one go with his tea, while the mother hid her second slice in the oven for her night snack.
I couldn’t resist sneaking a slice the next morning for the mister for our 45th month anniversary, and upon his request, added a chocolate ganache (which in my opinion, really pushed the potential of this banana cake!). A quick toast in the oven, and I was surprised that the crumbs were still tight and the cake never lost its moistness, despite being a day old. The mister loved the combination of the banana and chocolate, and if I didn’t know any better, I think I’m on the way to converting him to a chocoholic myself.
No-frills Banana Cake
(adapted from here)
3/4 cup sugar
2 tbsp milk
1 tsp baking soda
1 1/2 cup flour
1 tsp baking powder
3 ripe bananas, mashed
- Preheat the oven to 180C.
- Dissolve the baking soda in the milk. Set aside.
- Cream butter and sugar, then add in egg and baking soda mixture.
- Stir in the bananas, then fold in the flour and baking powder.
- Bake in an 8-inch round pan at 180C for 30-40mins.
- Top with your desired icing/frosting.