Fiji Banana cake recipe – as I made it:
NOTE the cup I use is a 160 measuring cup for rice.
- 75g soft butter (or so – going by the marks on the packet)
- 6 tablespoons Fiji raw sugar (I estimate this to be about 120g?)
- 1 large beaten egg (maybe 2 next time?)
- 3 x160ml cups flour (roughly 2 real cups?)
- 1tsp baking powder
- I tsp baking soda
- 1 cup (160 ml) milk
- 3-4 ripe bananas (could definitely have used more as they were
the medium Fiji
- lemon oil, orange oil, (or zest)
- lemon juice – a dash.
- Cream the butter and sugar (sort of. My equipment is primitive).
- Beat in the egg
- Mash the bananas and mix in a few drops each of lemon and orange oil,
(if I could find fruit with clean skins I would use zest of one lemon and one
- add a dash of lemon juice.
- Add the bananary mess to the mix and stir in
- add milk then fold in flour and baking powder etc and beat
- pour into buttered loaf tin
- (optional sprinkle some raw sugar on top)
- bake at 180C until risen and browned, and the cake springs back
when poked. (skewer comes out dry) about 30-40 mins.
- cool for a few minutes before turning out on to a wire rack.
More comfort food.
I am told a “cup” ranges from 180ml (US) to 200ml (UK) to 250ml (Aus)
So that means one should use weights or volumes when borrowing from recipes, to get accurate proportions.
Beware the recipe that mixes measures!