You might have tried our favourite dessert. It was inspired by the now-popular sticky date pudding with ice-cream dessert, which we first tried at Cafe Beviamo in Tanglin Mall. Not having access to pricey dates, we relied on the humble banana.
||1 1/4 cup
||4 medium to large eggs
||6 large, v ripe
|All purpose flour
Preheat the oven to 225 deg celcius.
Soften the butter (but do not melt it). Whisk it with brown sugar until it is pale and fluffy, then whisk in both eggs.
In a separate bowl, mash the 6 bananas with a fork. Mash it roughly, we don’t want homogeneity.
Sift the flour, cinnamon powder, baking soda and salt into an empty bowl.
Now add the mashed bananas to the whisked butter-sugar-egg mix, then sift in the flour mix (this would be the 2nd sift).
Combine the ingredients with cutting and folding movements using a spatula, it’s important not to mix it too well - go for a lumpy texture. Some dry powder should remain visible.
Now transfer the mixture to a sandwich load tin. Bake it for 45 minutes with the loaf box shut, then 15 minutes with the lid open. When done, the load should not be dry but a toothpick should come out pretty clean.