Preparation time: 30 min
Cooking time: 65 min
Difficulty: Easy - for beginners
Dietary guidance: v
1/3 cup unsalted butter, at room temperature,
2-shots of port Tawny Premium.
2 cups self rising flour or cake flour (not wheat)
1/4 cup molasses, or honey
1/2 cup packed light brown sugar
1/4 tsp Nutmeg spice
1 teaspoon ground cinnamon spice
1/2 teaspoon salt
1 cup roughly mashed ripe baby bananas (about 5 to 6 ripe bananas)
1 tbsp vanilla extract- virgin
2 large egg
1/4 cup plain yogurt (Aska) Don't skimp buy the best.
1/4 cup coconut cream milk
1 tbsp Hersey Liquid Chocolate toping.
1/2 cup Black Flax seeds or poppy seeds.
1/8 cup corn oil
1/4 cream of tarter
1/4 cup of Powder Sugar
1/8 cup whole milk
Preheat the oven to 350 degrees F. Lightly oil an 8-1/2 x 4-1/2-inch loaf pan and dust with flour set aside. Sift together the flour. If using all-purpose flour add 1/4 tsp baking powder, and 1/4 tsp baking soda and set aside. This cake can be quite heavy so I prefer the cake flour it makes for a lighter bread. Separate eggs from whites into bowls and prepare eggs for chiffon-whipping. Peal and mash 4-5 bananas with a fork or food processor. Carefully remove seeds if using large bananas.
1. Cream the butter, molasses, sugar, port-tawny cinnamon, nutmeg, and salt in the bowl and whip by hand. Beat the mixture until gooey paste forms. Slowly add the egg yokes one at a time while whipping. Scrape down the sides and bottom of the bowl, add the bananas and vanilla, and whip by hand until the mixture looks â€œbroken,â€ or lumpy, about 1 - 2 minute. The bananas should be completely smashed, (not you!) with a no chunks remaining.
2. Sift in the flour slowly by hand using the wand. and slowly add the beaten chiffon egg whites & tarter. Turn the speed to medium-low and beat in the egg until complete incorporated turning the batter a light fluffy texture. Turn the speed to low and gradually add the coconut milk and yogurt just Add the yogurt and mix slowly by hand until the batter has only a few remaining white streaks, about 5-10 seconds. Be sure to avoid over-mixing!! Gently fold in the flax seeds (or poppy seeds).Transfer the batter to the prepared greased corn-oil pan. Bake in the center of the oven until a tester inserted in the center comes out clean, about 65 minutes. Cool the cake in the pan on a rack for 15 minutes, then turn over and tap mold and cool completely on the rack.
Once the cake has cooled completely about 30-min. Add the glaze topping and slice. Serve cold or warm. If the glaze absorbs into cake just add some more. Flipnas don't liker too much gula-gula (sugar) so it is better to serve the glaze on the side. The alcohol cooks out of the dish and gives the cake a nice aroma.