2-Egg Banana Butter Cake

The weather was terribly hot and humid recently 🌞🔥🌞🔥😓😓. In order not to generate too much heat to bake a small banana butter cake in the kitchen, I bake it in a small oven toaster. The result was satisfactory 😃😊

Click to see the video of the cake 👇🖯

Ingredients

All ingredients in room temperature

Using 57~59g Omega 3&6 eggs

Yield: one loaf of cake
Pan size: 16x10x5 cm, 800ml
Baking temperature: 160℃ for 40 minutes at the lower rack of an oven toaster. For bigger oven, please bake at middle rack 🙂

Ingredients
All ingredients in room temperature
Using 55~60g Omega 3&6 eggs

{A}
55g unsalted butter, softened
45g raw sugar
5g dark brown sugar/caster sugar

pinch of salt, <1g
30g ripen banana, mashed

{B}

2 eggs, 116g, beaten

{C}

55g top/cake flour

20g all-purpose flour

5g milk powder

2g baking powder

1g baking soda

{D}

15g evaporated milk/milk

10g golden syrup/honey

Toppings

6 slices of banana, about 36g 

Direction

1. Coat the cake pan with some butter. Set aside.

2. Combine{D} ingredients in a small glass. Set aside.

3. Combine {C} in a small bowl. Set aside.

4. Whisk eggs under {B} till foamy.  Set it aside.

5. Cream softened butter under {A} till light. Add in the two sugars and salt, continue to cream for about 2 minutes till the buttercream is light and fluffy.

Add in the mashed banana, and continue to blend for about 3 minutes.

6. Slowly add in the beaten egg from Step 4. Add in beaten egg when the previous batch has been well combined with buttercream.

7.  If the buttercream starts to separate, add about 1 tablespoon of flour mixture from Step 3 to the batter and mix well. This helps to prevent the beaten eggs from separating from the buttercream. 

Add the rest of the flour mixture {C} into the batter and mix well.

8. Finally, mix in {D} to the batter into a smooth one.

9. Pour the batter into the prepared cake pan from Step 1.

Rap the pan to get rid of trapped air bubbles and to level the batter.

Arrange banana slices over the top of the batter.

10. Preheat the oven toaster to 160℃ for about 10 minutes. Bake the batter at 160℃ for about 40 minutes at the lower rack of an oven toaster, or till bake through.

For bigger oven, please bake at middle rack 🙂

11. Let the cake cool for about 5 minutes in the cake pan over a cooling rack.

12. Remove the cake from the cake pan, and let it further cool down. You may cover the warm cake with cling wrap to keep the moisture in. This step is optional.

13. Slice the cake after it has cooled down. Enjoy 😋