Moist Banana Cake / Banana Loaf

Ingredients:

125g Butter
3/4 Cup Sugar
1 tsp Vanilla essence
1 Egg
2 Ripe Banana's mashed (if they are small use 3)
1 1/2 Cups Self Raising Flour
1/4 Cup Milk







Method:

This recipe is a little different to any that I have made before in the order in which things are done...but it works and tastes great so who am I to argue!

Melt the butter in  small saucepan / pot.  When it is melted slowly add the sugar while mixing to make sure it is thoroughly soaked.  Add the Vanilla essence and stir.  Don't expect the sugar to become completely liquid - it's a lot of sugar in a little butter and if you cook it too much, or too hot, then it will start to caramelize. Remove it from heat when it's all wet and mixed through.

Mash the banana's in a large mixing bowl.  Add the sugar-butter mix to the mashed banana's and mix through well.  Add the egg and mix again - I do this all fairly quickly because the butter mix is still warm and I don't want it to start cooking the egg.

Add the flour into the mix slowly - mixing as you go so that it doesn't become lumpy.  Once it's well mixed slowly add the milk and just stir through.

Bake at 170 degrees Celsius for approximately 40 minutes or until the loaf springs back when touched.






Notes: 

*125g is equal to 1/2 cup + 1Tbs
**Regular Flour is fine but you need to add 1 tsp of baking powder for each cup of flour used.
***170 degrees Celsius is equal to 338 degrees Fahrenheit.

Pikelets

This was probably one of the first things I learned to cook and so I thought it was fitting that it should be one of the first things I post.  I got the recipe from my lovely mum, who used to stand in the kitchen cooking these on weekend mornings, as I ate them as soon as they were out of the pan smothered in butter.  They are great either hot with butter or cold with jam and whipped cream.

Ingredients:

1 Cup Flour

1/2 Cup Sugar

1 x Egg

1 tsp baking powder

1 tsp oil

1 tsp vinegar (brown / white)

3/4 Cup Milk

Method:

Combine Flour, Sugar and baking powder. Break egg into mix and begin to combine with milk a little at a time. When mixture is the right consistency (not too runny!) add the oil and vinegar.

Use a tablespoon to measure the right amount of mix and pour onto a fry pan at a medium temperature. Slightly cooler is better than too hot. The mix should begin to bubble on the top indicating that the other side is the right colour. Flip and cook the other side – takes less time to cook so watch carefully.

Keep covered after cooking (tea-towel is best) to ensure they keep their moisture and don’t dry out.

Enjoy!