Banana Cake
Here’ a confession: I do not like bananas! Unlike my brother who is a monkey and can finish a hand of bananas in a minute, I find it difficult to just even finish one. Yeah, that yellow monster is my least favorite fruit and there are only 3 ways you can make me eat and enjoy one: (1) Fried (Banana Q/Turon/Pinaypay) (2)Candied (Saging con yelo) and (3) Banana Cake.
And speaking of cakes… it’s a whole different story when it comes to banana cakes because I love them! Banana cake, banana bread, banana loaf, whatever you call it, it’s the same… uh, banana. I like calling it a banana cake, so let’s just stick to that.
So, one weird day, as much as I hate the fruit, I suddenly craved for a banana cake. Good thing I have Ahma’s recipe, which for me, is the best banana cake. It’s super rich and moist! But as I was browsing through the recipe she gave me, she actually didn’t finish writing the whole recipe down! So how am I going to bake a cake with only “Separate eggs and beat egg white until medium peaks” as an instruction. Not to mention, this would be my first time to make such cake. So here comes old friend Martha to the rescue (their recipes are so different by the way) With her instructions, together with parcels of Ahma’s recipe, here’s my version of their banana cakes!
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