My 3-yo son and I baked at the noon, just in time to indulge in this super soft and fluffy sweet treat as our tea.
Oh yes, I always get a large comb of bananas which we never able to finish up before having to feed the overripe to the trash bin. How come I never thought freezing them?? This idea just came to my mind! I was simply insane for wasting how many bananas away throughout the years!! I’ve learnt and gotten myself to freeze bananas in the freezer just yesterday! Yea ~
And, the frozen bananas were meant for smoothies or banana ice cream making…, but son wanted a cake for his toy dog’s birthday celebration in his pretend play, I told him to bake a real cake with me. Just nice, I was keen to try using frozen bananas for baking. I liked the idea! Lol
Well, the outcome was great. Frozen bananas were perfect for baking. Of course, the baking method I used in this recipe did it’s important part, too. The sponge cake method. Oh, I am sure this same recipe would do good with fresh ripe bananas as well, wouldn’t it? :)
Yields 1 loaf
80g of brown sugar
80g of butter, soft
2 medium eggs, room temperature
6 small frozen ripe bananas (or 3 large), semi thawed
50g of fresh milk
180g of cake flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 – 1 teaspoon of cinnamon powder
1 teaspoon of vanilla essence
(1) Preheat oven at 150deg Celsius for 15 minutes. Cream sugar and butter till creamy, fluffy and pale. It should take about 5 minutes or longer.
(2) Add eggs, one at a time. Beat an egg for 20 seconds, before adding the second egg. Then, beat the mix for 8 minutes. The texture should turn fluffy, real pale and almost double the amount.
(3) Mix flour with baking powder and baking soda. Sift and fold in flour mixture in batches, alternate with milk. Then, fold in vanilla essence and cinnamon powder.
(4) Peel and place semi thawed bananas into cake batter and beat for about 10 seconds, until bananas are almost mashed in the batter.
(5) Pour batter in a rectangle tin lined with baking sheet. Bake in oven at 160deg Celsius for 20 minutes, and increase temperature to 170deg Celsius for another 15 minutes. Check doneness by inserting skewer into cake, and it should come out clean. Cool cake on rack before removing from the baking tin. Slice and serve warm.
Do simple baking with the children at home is a great bonding session. My son enjoyed it a lot, and felt so proud of himself for be able to help out even if it’s just some simple tasks like cracking eggs, holding the electrical beater, scrapping the bowl and pouring batter.. It could be messy with a need of more cleaning, but hey, it’s a previous moment that I valued the most!
A slice of my banana sponge cake counts about 200kcal.
** Suitable for toddler aged from 18 months.
Tips: As I used raw brown sugar in this recipe, it’s alright if sugar wouldn’t completely dissolved in the end of the first creaming. It eventually will.