Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
3 ripe bananas
2 large eggs
1/2 cup softened butter
1 tbsp milk
Pinch of salt
1 tsp fine cinnamon
1 tsp bicarbonate of soda
1 tsp baking powder
1 cup cake flour
3/4 cup sugar
3/4 cup chocolate chips
Preheat the oven to 180 degrees Celsius and grease a loaf tin with oil.
In a large bowl, mash the bananas with the eggs.
Add the butter, milk and sugar and mix with a wooden spoon until the sugar has dissolved. Add salt and cinnamon. Sift in the flour, baking powder and bicarbonate of soda.
Mix until combined.
Stir in the chocolate chips and pour batter into prepared tin.
Put in the middle shelf of the preheated oven and bake for 30 minutes, or until an inserted skewer comes out clean and the loaf is nicely browned.
Allow to cool in the tin for 10 minutes and then remove the loaf and cool completely on a cooling rack.
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Extra butter for greasing the tins
1 cup sugar
1 cup milk
1 teaspoon bicarbonate of soda
500g selfraising flour
4 bananas, mashed
Preheat oven to 180C. Grease 1 large loaf tin or 2 small loaf tins with the extra butter.
In a mixing bowl cream together butter, sugar and eggs.
Mix in mashed bananas. Add flour, bicarb and milk and mix to a thick batter. Pour into the prepared tins. Bake in preheated oven for 30 – 40 minutes. To test if the cake is done insert a skewer in the middle of the cake, if it comes out dry the cake is done.