Ernest Reynoso Gala

MOIST BANANA CAKE

Moist Banana Cake
by Ernest Reynoso Gala

4 whole eggs (about 1 cup eggs)
1 cup granulated sugar
1/2 cup brown sugar
1/4 cup molasses
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup fresh milk
1 cup cooking oil
1/4 cup quick cooking oatmeal
2-1/4 cups all-purpose flour
1-1/2 cups overripe banana (bongolan, lacatan or latundan)

Pre-heat the oven to 350°F or 175°C.

Line a 9x5x3-inch loaf pan with wax paper.

Beat in a bowl with a hand mixer at high speed or heavy-duty mixer for two minutes the eggs, granulated and brown sugar, molasses, salt, baking powder, soda, cinnamon, and nutmeg. Turn the mixer to low, and add milk and cooking oil. Mix for a few seconds to blend. Add flour and oatmeal, and mix until there is no more visible trace of flour. Add the mashed bananas. Increase the speed to high, and mix for another 30 seconds.

Pour the batter and spread on the lined pan. Bake for 70 minutes or until a cake tester or barbecue stick inserted in the cake center comes out clean. Cool in a pan, then loosen out and invert. Remove the wax paper.

You can also bake the batter in 24 paper-lined 2-1/2-inch muffin pans for 20 to 25 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s