Banana Rum Cake Recipe - by Jeslin Chua

Banana Rum Cake Recipe

180ml Vegetable Oil
180g Castor Sugar (I used 140g only)
2 Large Eggs, lightly beaten
250g Plain Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
220g Bananas, mashed
50ml Milk
2 Tsp Rum or 1/2 Tsp Pure Vanilla Extract

1. Preheat oven at 175°C/180°C.
2. In a large bowl, mash the bananas with a fork. Leave some chunks if you want bits of banana in your cake.
3. Add egg, milk, sugar, oil, Rum or vanilla extract & combine using a small whisk.
4. In a separate bowl, sift flour, baking powder & baking soda, give a quick mix.
5. Add the dry ingredients to the wet ingredients and whisk gently to combine (don't over whip and introduce air into batter). As long as no traces of flour remain, you are ready to bake.
6. Pour into a lined/greased 8-inch round tin
7. Bake at 175°C/180°C for 50-60 mins, or until a skewer comes out clean.
*Note: Using a dark-coloured tin can quicken the baking process, so check at 45 min. Alternatively, wrap the exterior of the tin in aluminium foil.

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