Once in a while, someone else in the house gets a sudden urge to become the Sunday baker in the house besides me. It is always pleasant to be lending a helping, instead of taking the lead in a baking session. This time around, it is the missus' turn to be bitten by the baking bug!
However, our intentions to bake are some what different because with me, it is always the desire to try something new and get my family to become the testers. My wife on the other hand, bakes when she feels there is a necessity for it; like in this particular case when she has an extra batch of bananas, browning by the window sill.
So, she turns to me to help her scour the internet for a banana cake recipe but one that is different from the ones that she is used to. And so when I suggested to her this recipe by Chef Mat Gebu, she immediately agreed. One, because she knows that this blog offers recipes that are tried and tested, and secondly because the recipe includes an ingredient which she has never added to a banana cake; cheese!
- 250 g AP flour*
- 1 tsp soda bicarbonate*
- 1/2 tsp salt*
- 1/2 cup grated Cheddar cheese (I used grated Parmesan)
- 5 grade A eggs
- 120 g soft brown sugar (I used 125 g)
- 1 tbs Ovalette
- 225 g mashed bananas
- 1/2 tsp vanilla essence
- 225 ml corn oil
Preheat oven to 180 C. Grease and line an 8 x 5 inch loaf tin. Sift together the first three ingredients and set aside.
In a mixing bowl, mix well the sugar and ovalette. Add in all the eggs at once and beat until pale and smooth. Stir in the mashed bananas and vanilla essence. Stir in the flour in batches, followed by the cheese and finally the corn oil. Pour batter into loaf tin and bake for about 40 - 45 minutes. Test the cake for doneness. Leave to cool completely before serving.