Banana Cake

There are many types of bananas. But you cannot use all types of bananas for all sorts of

dishes. Those can be eaten raw may not be the best variety for frying, but bananas can be

eaten raw are also best to make cakes or pudding. They are the pisang emas, pisang

perangan, pisang awak and pisang embun. For this recipe I use the ripe pisang emas.

Ingredients:

175 gm ripe pisang emas
250 gm butter
180 gm castor sugar
1 teaspoon vanilla essence
3 large eggs
240 gm plain flour
1 teaspoon baking powder
1 teaspoon lime juice

Method;

Preheat oven to 170 degress Celcius. Cream butter and sugar together with vanilla essence

until light and fluffy. Beat in the eggs one at a time. Meanwhile, peel the banana and

blend together with the lime juice. Add banana puree into mixture and beat until well

combine. Sift flour and baking powder together and fold into the mixture. Pour into 20 cm

square tin lined with greased proof paper and bake for one hour or until a skewer comes

out clean.