Wholemeal Banana Cake

this banana cake is my all-time favourite recipe,

for it can be baked so easily,

& the taste of banana is just...heavenly.

Makes an 8" cake - 8 slices

Cake

165g wholemeal flour

1 1/2 + ¾ tsp baking powder

85ml sunflower oil

3 eggs

165g white sugar

2 big bananas (225g) mashed with a fork

½ big banana, thinly-sliced (for topping)

50ml low fat milk or more, add teaspoon by teaspoon, if batter is too stiff 

Icing

1/4 cup icing sugar, sifted

1/2 teaspoon milk

Method
1. Preheat OVEN to 160°C.
2. Line a 20cm (8”) round cake tin with baking sheet.
3. Sift flour and set aside.
4. Using an ELECTRIC mixer, whisk the eggs and sugar until thick and pale for about 10 – 15 minutes at low speed (till the volume ↑3x and turns frothy pale.
5. Fold in flour-mix till well-combined.
6. Slowly stir in the oil and mashed bananas.
7. Pour the mixture in the lined tin and STUD the tops with sliced bananas.
8. Bake on middle-shelf for 60 minutes - fork must come out clean.
9. Let it sit in the tin for about 10 minutes before transferring it to a WIRE RACK to cool.
10. Stir the milk into the icing sugar until you get a super thick mixture, pipe the icing over the cake however you like! If the icing is too liquidy, add more sifted icing sugar (teaspoon by teaspoon)

Enjoy!

Better it up

a tad too sweet, may reduce sugar to 150g.

Recipe adapted from my archive here.