Banana cake with sesame seeds and almond

Today is the last weekday of my (2 weeks) holiday, and I will enter the fifth semester of my uni next Monday. Time flies so fast, and the subjects are also getting more difficult. Yet, keep fighting is the key to survive, doesn’t it? :)

Anyway, I will share my latest experience in baking; yes! Banana cake had been successfully done in the kitchen. This time, I used white sesame seeds and almond as the additional ingredients. I also made the taste to be not-too-sweet since the ripened banana has already given its natural sweet taste. You will not need any mixer or even scrapper here; just a whisk, spoon, fork, measuring spoon, and bowls. How simple!

Banana Cake with Sesame Seeds and Almond

Ingredients:

3 large ripened bananas

1/4 cup of granulated sugar

2 large free-range eggs

1/3 cup of vegetable oil (I used olive oil)

1 tsp of baking powder

¼ tsp of salt

1 cup of cake flour

2 tbsps of sesame seeds + 1 tbsp for topping (I used the white type, but the black will also work)

20 grams of chopped almond for topping

How to make:

1. Preheat the oven into 180 degree C. Prepare a 8x8 inch greased baking tin. Set aside. 

2. Peel the bananas and place it in a bowl. Using your fork, mash them until smooth.

3. Add the granulated sugar and eggs into the bananas, mix them well with whisk/spoon until just blended.

4. Pour the vegetable oil into the banana mixture, mix well. 

5. In  different bowl, mix the dry ingredients and sift them.

6. Pour the dry ingredients into the banana mixture. Mix well using your whisk/spoon.

7. Add the 2 tbsps of sesame seeds into the mixture, mix well.

8. Pour the mixture into the baking tin, top with the rest sesame seeds and chopped almond.

9. Bake in the oven for 20-25 minutes, or until the inserted skewer comes up clean.

10. Cool down the cake on the cooling rack for 30 minutes and your banana cake is ready to be cut and served!