My first ever made Banana cake

Our family turned an empty piece of property owned by my grandmother into a garden where we raise fruits and vegetables including bananas, lansones, pomelo, rambutan, and cacao. And last week my mom harvested bananas, and it appears that there is more fruit this month than in the past. We also gave the others away, but we still have a lot of bananas left over, and because there are so many of them, we can't eat them all, so the rest are rotting.

The bananas my mother had picked were about to spoil and we wouldn't be able to utilize them, so we came up with a plan to preserve them so that we could eat them within the next few days.

The variety of banana we planted is called "Bungulan," and it only turns green when fully ripe and is more aromatic than the common banana, or "Latundan." If you notice, there are black spots on the end of the banana and its color is turning a little yellow, this indicates that it is very ripe and about to rot.

And we've already made the decision to make banana cake with the overripe bananas. First, I looked up the ingredients and directions for making it. I also watched YouTube videos/tutorials so that even if I make it for the first time, it would still be delicious and well-done.

Because my mom was rushing to make the banana cake because we were hungry and this was our snack, I forgot to take a picture of the ingredients. As a result, I'm going to list every ingredient based on what I looked up on YouTube. The ingredients we need are;

• 8 pcs Banana (smashed)

• 1 ½ cups evaporated milk

• 2 cups Brown Sugar

• 2 Eggs

• 2 ½ cups All purpose flour

• 1 tbsp Baking Soda

• 1 tbsp Baking Powder

• ½ cup Oil

• ½ cup Butter

• 1 tbsp Vanilla extract

We began by smashing a banana and then thoroughly refining it. Eggs, evaporated milk, oil, and butter were the wet ingredients that we used next. Before combining it with the preceding wet ingredients, we sifted 2 ½ cups of all-purpose flour, 1 tbsp baking soda, and 1 tbsp baking powder in a bowl. After that, we added sugar and vanilla essence to create a sweet and aromatic banana cake.

And that's how the batter for our banana cake appeared. We were pleased because it resembled the batter we saw on YouTube tutorial exactly. We considered including chocolate chips, but because my dad and brother don't like them, we decided to create a Plain Banana Cake instead.

Since we don't have an oven, we just steam our banana cake for 45 minutes, or until it turns fluffy and no batter remains on it when tested with a toothpick, indicating that it is cooked.

Based on the ratio of the ingredients we used, we made three Banana cake molds. And this banana cake is the second one we've made since my mom ate the first one right away because she really liked its aroma. The side of our Banana Cake mold was a little flattened because it didn't fit in the steamer, so we just made a way to make it that way.

That's it, it's so simple! Therefore, when you have overripe bananas, simply turn them into banana cake so you may store them in the refrigerator and consume them within the next few days.

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Lead image is made from Canva.

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