When it comes to my everyday food, it’s all imported spinach and beets and peppers and lemons. When I go to parties I make these blondies with, again, imported chocolate chips and people love them.
Then when I’m at work or even at home with my family in Malaysia- no one can relate to the food I cook. I come across as the brat who eats weird, expensive shit. And my baking – well let’s just say they find it heavy and not suited to their palate.
So I started thinking – maybe I’m the one who’s out of touch and maybe I could try cooking with some ingredients that can be sourced locally. I might even save some money.
Banana cake is made everywhere but the recipes on the internet all called for butter. I started to think – for the Asian palate and for this Asian weather. Vegetable oil might be the better decision.
Guess what? It was amazing and exactly like what I remember eating as a kid. Except better. The batter comes together in 10 minutes and the baking time is 45-55 minutes. Definitely make it with those extra mouldy bananas you’ve got lying around :p
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 – 1 tsp cinnamon
1/2 cup oil
3/4 cup castor/ fine granulated white sugar
1 tsp vanilla
1/4 cup milk
4 medium sized bananas, mashed
Preheat the oven to 175C/350F.
Butter a loaf pan, then line it with parchment/ wax paper, butter it again.
In a bowl, whisk the flour, baking powder, salt and cinnamon together. This is my lazy version of sifting.
In a separate bowl, cream the oil and sugar. Add the eggs and beat together. Add the milk and vanilla and stir -then finally add the mashed bananas.
Slowly add the flour mixture to the wet mixture (honestly – there’s no better way to say this) and mix till well combined.
Pour into the prepared cake tin and bake for 45-55 minutes or till a knife comes out clean when inserted in the middle of the batter/tin.
Your Asians relatives/ colleagues are gon be allllll over this.