Do you bake?
I don't but I've always wanted to and I've finally made it!! Firstly, thanks to my 2 favourite girls Edeline How for your secret recipe for me to start with and Jasmine Wong for the guidance throughout the whole scary baking experience.
I'm always a fan of banana cake and of course it is the easiest cake to bake! What I did this time was to make a twist from the traditional loaf of banana cake into my favourite naked cake. Recipe can be like any other banana cake's and all you need is to top with buttercream and toppings up to your creativity.
As this is a secret recipe from Edeline, so these are the basic ingredients and methods that is kinda close to the recipe I had.
Ingredients
2 to 3 very ripe bananas, peeled
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups of all-purpose flour
Method
1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
5 Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
Taadaaaa!!! Here's my naked banana cake! Basically after I baked it, I sliced it into half (top & bottom) and paste a layer of buttercream in between. After that, you just smash your leftover buttercream onto the outer layer of the cake and make it as rustic and naked as you could hahahah. Lastly, I topped it with some rosemary leaves and gooseberries.