The Ultimate Moist Yummy Banana Cake Recipe

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Can we agree that sekelip mata sahaja tiba-tiba dah pagi Isnin. I’m still reeling from the weekend. My boys, Fateh and Yusuf, even described our long, three-hour grocery trip as stepping into a "time machine" because it went by so quickly.
Between managing my work and home, I always have a million things left to do. I actually intended to make a fancy apple strudel for the kids on Sunday, but let's be real, who has the energy (and time)? I ended up swapping it for a delicious oatmeal porridge recipe I snagged from a chef on Instagram. Okay, boleh repeat


Then: Banana cake. And then there was the final, easy win: dealing with those ripe bananas. Nothing says "I made it through the weekend" like a slice of perfectly moist banana cake.

I'm dropping this here now, quickly, so neither of us ever loses it. Finally I've found my absolute favorite, fail-proof recipe for a banana cake that is so soft and moist, it honestly tastes like a warm hug in a slice. Makan panas-panas memang tersangat nikmat. Approved by all my kesayangan(s). You need this in your life the next time you have a pile of ripe bananas staring you down


Bahan-bahan:
100gm gula kastor100gm gula perang4 biji telur size B / 3 biji telur size A - Suhu bilik125gm melted butter125gm minyak4 biji pisang / 1 cawan pisang lecek - The riper the better1/2 sdk garam - Kalau guna unsalted butter1tsp esen vanilla190gm all-purpose flour1tsp baking soda1 1/2 tsp baking powder
Cara-cara:Panaskan oven pada suhu 160°C.Lenyekkan pisang.Cairkan butter.Ayak tepung, baking soda dan baking powder, ketepikan.Blender gula castor, gula perang dan telur selama 1 minit, sehingga bertukar warna.Masukkan butter dan minyak. Blend lagi selama 30-45 seconds.Masukkan pisang, esen vanila dan garam. Blend/process again until the mixture gets fluffy and changes to a nice, lighter color.Now, remember that dry mix from Step 4? Slowly pour the liquid batter into the dry mix bowl. Gently fold it together until just combined. Jangan terlebih kacau. A few small streaks of flour are okay.Grease an 8x8 inch baking pan with a little margarine or butter, then line the bottom with parchment paperSlice up a few extra bananas very thinly to use as a topping.Pour your beautiful batter into the prepared pan. Arrange the thin banana slices on top of the batter. (If you're feeling extra, sprinkle on some chocolate chips right now!)Pop it into the preheated oven 160°C for 40-45 minutes.Once baked, take the cake out and let it cool completely on a rack.
There you have it. Now you have a perfectly preserved, easy-to-read version of your go-to recipe. No more panicking about extra ripe bananas, kan? Asyik buat jemput-jemput (banana fritters) je. Kalau buat kek pun sedap

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