Banana Cake 香蕉蛋糕

昨天烘了个香蕉蛋糕，觉得很好吃，马上要记录下来，以免以后忘记。

食谱来之：Best-Ever Banana Cake
不过有改一点点。

Prep time: 15 mins
Cook time: 1 hour (less for smaller cakes)
Makes: 1 large cake, 4 small cakes or 12 muffin-sized cakes

• 250g butter, at room temperature
• 1½ cups sugar（我用170gm)
• 4 eggs
• 2 tsp vanilla extract
• 4 very ripe bananas, peeled and mashed (about 2 cups)
• 2 tsp baking soda
• ½ cup hot milk (我用120gm)
• 3 cups flour (我用380gm)
• 2 tsp baking powder

Preheat oven to 170°C. Line a medium (23cm-diameter) cake tin with baking paper or prepare four 10cm-diameter tins (recycled large 425g tuna cans are perfect) or 12 muffin tins.
Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and bananas.
Dissolve baking soda in hot milk, add to mixture and stir to combine.
Sift in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix. 
Spoon mixture into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes, allow 45-55 minutes for medium cakes and about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed container in a cool place for 2-3 days or freeze.