This is another variety to the banana wolfberry cake.
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2½ tbsp Chinese wolfberry (kei chi in Cantonese)
8 mashed graham/digestive biscuits
4 mashed bananas
1 tbsp butter
1 tsp vanilla extract
100g cream cheese, softened
1 tbsp molasses
Preheat oven to 160°C/320°F
Oil a 4 inch spring form pan with 1/2 tsp of butter
Combine butter with flour using fingers
Mix in milk and egg with a balloon whisk
Fold in cheese, bananas, wolfberry and molasses
Add a little of milk into the biscuit to make a paste
Spread the paste evenly on the dish
Pour mixture and spread it evenly.
Whack it in the oven and bake for 60 minutes or a stick inserted comes out clean
Allow it to cool and slice
If the taste of molasses sends you running away, try substituting it with 3 tbsp of sugar or with figs. The figs will however accentuate the sweetness in the cake, so use it with care.