Thursday, 8 March 2012

Banana Walnut Cake

The first choice of banana for making banana cake is "pisang emas" ( golden banana) in Malaysia.
It has a not too "wet" texture and it has the full-bodied smell of banana aroma. 
I will always look for this type of banana for making banana cake.

Banana Walnut Cake: ( 2 big loaves and 1 small loaf)

Butter / Margarine  300g
Castor sugar 150 g
Flour 330 g + 2 tsp baking powder + 1/8 tsp bicarbonate of soda (sift)
6 eggs

mashed banana (300 g after peeling off the skin)
crushed walnut 100g

2 tbsp water + 1 small drop of banana essence ( even 1/8 tsp will be too much !)
1/4 tsp salt

1. Beat butter + sugar until fluffy and pale.
2. + Egg, one at a time and beat well.
3. + Flour + baking powder + bicarbonate of soda ( Stir with a spoon)
4. + Mashed banana + walnut. Stir well ( spoon).
5. + water + banana essence+ salt.

Oven  temperature and time of baking:
180 C ( lower heat) , for 1/2 hour.
Then , 160 C ( upper heat) , 10- 15 mins ( until golden in colour)

Breakfast Menu:

1. Banana Walnut Cake 
2. A Mug of Black Coffee without sugar

I added in 1 more spoon of water that day , hence the wetter texture. 
But , I won't do that again as my recipe is supposed 2 tbsp of water to be added.
And I was acting to be very clever to add one more spoon of water!
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