Eggless Banana cake!

I having cravings for banana since last week! hmm, and i have finally managed to grab a bunch from the supermart this morning.. =) I have gotten this recipe from the professional baking book.. and made some changes to it as i do not have any more eggs!!! Due to this, my confidence level of baking a banana cake w/o egg successfully wasn't on the upswing.. well, I read up from the 'common subsitutions' column that i could replace an egg with an extra teaspoon of baking powder and 1/2 pc of mashed banana.. hehhee.. and i would like to humbly declare that i m sooooo SATISFIED with the outcome!!! Its so yummmie that i think i'm able to finish everything just by myself!! But of cos wont be performing such a self-destructive act as i will be having my bridal shoot on 20th!!! hehehe.. it's really very delicious and i m definately amazed of the outcome despite the easy ingredients used!


Ingredients:
Makes a 9 by 3 inch tin.

60g unsalted butter, melted
250g cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 mashed bananas
125ml skim milk
100g brown sugar

Method:

1. Pre-heat oven to 180degC (350 degF).
2. Place butter into a plastic bag (similar to ziplockbag) and roll over using a rolling pin several times. It really helps to melt butter faster =] - i am just too lazy to melt it over a heated pan.. hahaa...
3. Sieve together flour, baking powder, baking soda and salt into a mixing bowl.
4. Make a well in the centre.
5. Place melted butter, milk and sugar and mix (with a manual whisk) until thoroughly well blended and then add on the mashed banana.
   
6. Pour the liquid mixture into the flour mixture. With the spatula, gently fold all the ingredients to form a wet batter. Just mix until the flour are incorporate into the batter. The batter will appear lumpy.
7. Place greasing paper over the tin, and pour in the mixture. Bake for 50mins until top of the cake turn golden brown and then insert the skewer into the centre - it should comes out clean.
8. Let cool on a wire rack and serve.
   

My 1" high Matcha chiffon with choc chips! =P

i'm so excited to try baking another chiffon cake after last week's attempt. Hehehe - wanna explore other combination and came by hhb's matcha chiffon ! i'm such impressed with her creativity!

hmm, as i am using a 8inch tube pan (20cm compared to hhb's recipe which is using 16cm)- i am prepared to bake something rather flat with hhb's recipe. Hehee.. and also, rather then having a fluffy feel of chiffon, i decided to use cake flour to have another type of taste... just that what i have used for my pandan cake.

here's the recipe from hhb's blog;

Matcha Chiffon Cake with Chocolate Chips

Ingredients(make one 16cm cake) - i have used a 8"/20cm tube pan
1 tablespoon green tea powder
30ml milk
2 egg yolks
20g caster sugar
20ml vegetable oil - i have used olive oil
40g self-raising flour - i have used cake flour

2 egg whites
1/4 teaspoon cream of tartar
50g caster sugar

some dark chocolate chips

Method:

1. Sieve flour and green tea powder together, set aside.
2. Separate egg yolks/whites and bring to room temperature.
3. Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in milk and oil. Whisk till combined. Sieve over the flour and green tea powder mixture and fold gently with a spatula until flour mixture is fully incorporated into the batter.
4. In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy. Add in the sugar in 3 separate additions while beating at high speed till stiff peaks form.
5. Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
6. Pour 1/3 of the batter into a 16cm (6 inch) tube pan (do not grease the pan). Sprinkle chocolate chips over the batter. Pour the remaining half of the batter. Sprinkle with chocolate chips. Pour the rest of the batter into the pan. Spread the batter evenly.
7. Bake in pre-heated oven at 170 degC for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
8. Remove from the oven and invert the pan immediately. Let cool completely before unmould.

Here are the pictures presented by my dear nephew & niece!!