香蕉海绵蛋糕 (Spongy Banana Cake）

自家做的香蕉蛋糕，果然美味无比。

甜度适中，香气十足。

Home-made banana cake is indeed so much more tastier! The sweetness is just right and it's so fragrant!

 跟外面卖的相比，不止少了令人反感的人造香精，

就是在烘焙的时候，阵阵的香蕉香气飘满屋，

叫人很期待它的出炉。

Compared to the commercialized banana cakes sold outside, this home-made version lacks artificial flavorings and preservatives. And as a bonus, it fills the kitchen with its wonderfully tempting aroma while baking!

香蕉海绵蛋糕

模具 ： 7寸方形烤盘

材料 ：
蛋（中型）   3个
细砂糖       110
熟香蕉       200克（切小块）
低筋粉       150克
发粉            1/2茶匙
苏打粉        1/4茶匙
粟米油        100克
vanilla Rum   1/8茶匙(我以香草精取代)

做法 ：
1。 余热烤箱160'C.
2。 将7“方形烤盘涂油和铺上油纸。
3。 将所有的分类筛2遍，置旁待用。
4。 用蛋糕搅拌器将蛋，细砂糖香蕉块和Rum 以高速搅打至浓稠。
5。  拌入筛过的分类，拌匀。
6.    加入粟米油，搅拌均匀成顺滑的面糊。
7.   送入已余热烤箱，烤约40-45 分钟。

高速搅打至浓稠的面糊。

With max speed  until get the stiff batter..

Spongy Banana Cake
Utensil : 7" square baking tray 

Ingredients :
3 eggs (medium)
110g sugar
200g banana (ripe & cut into small pieces)
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
100g corn oil
1/8 tsp vanilla rum (I substituted with vanilla essence)

Method:
1. Preheat oven to 160 degree C.
2. Grease & line a 7" square tin with paper .
3. Sieve flour, baking powder & soda together. Sieve twice & set aside.
4. Beat eggs, sugar, rum & banana at max speed in a mixer till stiff.
5. Fold in flour & mix well.
6. Add in corn oil & mix well till batter is shiny & flowing.
7. Bake for 40 - 45mins.

 蛋糕体松软，富有香蕉香气。

美味而不腻，叫人一片接一片。

以后肯定会再用会同个食谱。

This soft cake will fill your mouth with the taste of bananas and have you clamoring for more! I'll definitely use this recipe again next time.

香蕉蛋糕虽然很普遍，但是好吃又容易的食谱，还真的可遇不可求。

谢谢Sonia的美好分享。

Banana Cake may be very common, yet a good recipe is still hard to come by. Thank you, Sonia, for this wonderful recipe.

This post is linked to the event: Little Thumbs Up organised by Zoe from Bake for Happy Kids
and Doreen from My Little Favourite DIY, hosted by Faeez from BitterSweetSpicy for March 2015 theme - BANANA