Cake | Making Black Banana Cake using over ripe cakes.

Today in my cooking diary,

Usually, I would avoid any desserts or sweet pastries made with bananas because，

I don’t really like this mushy textured fruit.

Furthermore, in this tropical Malaysian heat, our plentiful local bananas ripen so fast

that I get put off by the scent of one or two “left over” bananas.

Now, I am going to put aside those feelings and try to enjoy this fruit in another form.

Would it taste better fresh or better with butter? Let’s find out.

In my blog, I’m calling it The Black Banana Cake recipe,

and of course it has to be healthy, with low sugar and butter.

First thing first, I need to hide them from the banana loving monster, my dog.

She prefers it fresh and the sooner she gets to eat it the better,

As a result, bananas in our kitchen has never had a chance to ripen fully.

So in order to keep my bananas from disappearing,

I need to let them ripen in the fridge until it turns black for about 5 days.

This also prevents any fruit flies from swarming around them.

I am going to put them in a bag so that I don’t scare my family members with the unappealing colour.

And also to keep the banana scent from overwhelming the whole fridge.

Our local bananas do smell quite strong when they ripen.

5 days later and lots of questions of " What’s this black thing in the bag?"

I am now ready to bake my Black Banana Cake.

Let’s strip off the skin and remove the flesh.

Let me get a bowl to put them in so that I can weigh them.

I have read somewhere that the prefect ripeness

of bananas are supposed to be

the oxidised colour which is brown colour.

But I couldn’t fight my natural instinct to use them.

And instead I discarded them.

And used the flesh which are still yellow.

Next, I’m going to chop up some walnuts.

About 20g of them.

Chop up some walnuts.

Then sieve the dry ingredients which are cake flour, bread flour and some baking soda.

If you want to try out this recipe, you can get the recipe on my blog at michtintin.com

But I am going to test it out further,

I hope you can be patient and wait for my next test.

Next we are going to prepare the wet batter which are butter,

sugar,

honey,

sea salt.

And an egg.

Mix everything together until combined,

Since I’ve already and this mistake, I’m just going to go with the flow.

I’m just going to beat harder.

To incorporate the fat and the protein.

This is the result of not creaming the butter and sugar before hand.

You will see lots of little clumps of butter

Butter floating on top of your egg.a

But the recipe says that a little clump

Is alright so I’m just going to go ahead with it.

Then I mix the dry ingredients and wet ingredients

And just beat them like crazy.

To make sure that they incorporate into each other.

After that, I mixed in the bananas which I have mashed up.

And once they are fully combined, I add in the chopped up walnuts.

And they look somewhat like this.

A bit clumpy but I think they will turn out fine.

And then I pour them into the loaf pan, which I have already lined with baking paper.

And bake them for half an hour at 180’C.