Since I miss my wife's banana cake, I decided to make banana cupcakes for both my breakfast and dinner. When we were all together at home, we used to compete to see who could make the most delicious banana cake. Of course, I always believed that my banana cake tasted better, but I admit that sometimes the bottom would get overcooked and toasted. Nonetheless, baking them brings back fond memories of those times spent together.
The banana cake recipe I prepared is indeed easy and simple. Additionally, I made sure to use a banana that was preserved for 7 days to ensure it reached full ripeness and attained its natural sweetness.
RECIPE:
- 2 Ripe Large Banana
- 2 Large Egg
- 1/2 cup Butter (Oil as you prefer)
- 1 1/2 cups of Milk
- 3/4 cup white or brown sugar
- 1 1/2 All Purpose Flour
- 1 tsp baking soda
- 1 tsp salt
In this banana cake, I opted not to use cooking oil, instead, I used butter to enhance its flavor and make it softer and more delectable.
For this banana cake, the procedure is simple—just mix all the ingredients together. However, there's a secret: avoid overmixing the batter. It's best to ensure that all the ingredients are combined just enough, leaving the mixture a bit thick.
To complete my breakfast, I also steamed two pieces of banana and brewed a cup of coffee. Done! Perfect breakfast! ^_^
