We had a wok that was so big it couldn't be lifted with one hand, and a ginormous teapot bigger than the size of my head. That Jurassic teapot was always filled with tea or coffee or koko, the spout plugged with a makeshift newspaper 'cork' to keep the flies out.
What I remember of our kitchen was that everything was either big, bigger or biggest. The chopping boards, the knives, the juice pitchers, the wooden spoons - all HUGE.
No, we didn't run a catering business.
We were just your average Samoan family.
So my mother would make this cake in a baking pan that I think only professional wedding cake makers use. That pan I remember was about 16 inches (40 cm) in diameter, and despite its size the cakes always came out perfectly, without sticking. When she turned her cakes out onto the cooling rack, they would land with a puff of steam, smooth dark brown edges and an irresistible baked banana smell.
In my current kitchen, I don't have anything as big as my mother's banana cake pan, so the recipe has been dramatically scaled back. But not the flavour. In this cake, banana is the star.
makes 8" (20 cm) round cake
1½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 stick + 1 tablespoon (125g) butter, softened
2 eggs
1 teaspoon vanilla
1 cup mashed banana (about 2 medium overripe bananas)
1 teaspoon baking soda
¼ cup hot milk
Grease and/or line your cake pan and preheat the oven to 350°F (180°C).
Sift together the flour, baking powder and salt. Set aside.
With electric beaters, cream the butter with the sugar until it's light and fluffy. Beat in one egg at a time, then the vanilla, beating well after each addition.
Switch from the beaters to a wooden spoon or spatula. Stir the mashed banana into the butter mixture.
Dissolve the baking soda into the milk and stir that in too.
Finally, sift your sifted ingredients into the mixture and gently fold them in.
As soon as all the ingredients are moistened, pour the batter evenly into the cake pan and bake for 45-50 minutes or until a toothpick comes out clean.
Cool completely and then fill and top with sweetened whipped cream or chocolate frosting.
Sift together the flour, baking powder and salt. Set aside.
With electric beaters, cream the butter with the sugar until it's light and fluffy. Beat in one egg at a time, then the vanilla, beating well after each addition.
Switch from the beaters to a wooden spoon or spatula. Stir the mashed banana into the butter mixture.
Dissolve the baking soda into the milk and stir that in too.
Finally, sift your sifted ingredients into the mixture and gently fold them in.
As soon as all the ingredients are moistened, pour the batter evenly into the cake pan and bake for 45-50 minutes or until a toothpick comes out clean.
Cool completely and then fill and top with sweetened whipped cream or chocolate frosting.
