[ RECIPE: CLASSIC BANANA CAKE ] Every kitchen needs a classic banana cake. I have used Medella Coconut Oil for soups, deep-frying, making popcorns... and this time round, I have used it to bake a banana cake! What you get is soft and moist banana cake after 30 minutes! Don't have to worry about the coconut taste because it is non-existent after baking. Medella coconut oil is a physically refined 100% natural premium coconut cooking oil which has no added chemicals. It can be a substitute from your usual cooking oil and it's much healthier! Available in ColdStorage and selected FairPrice outlets.
Ingredients
240g ripe banana
120g sour cream
2 eggs
100g Medella Coconut Oil
100g white sugar
2 tbsp brown sugar
200g cake flour, sifted
3/4 tsp baking powder, sifted
1 tsp baking soda, sifted
1/2 tsp salt
Instructions
1. Line both baking moulds with baking paper. Preheat oven at 180 degree celsius.
2. Puree banana, sour cream and eggs together.
3. Mix in white sugar, brown sugar and Medella Coconut Oil.
4. Fold in flour mixture batches. Transfer to baking moulds and bake for about 30 minutes.
