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Sunday, July 18, 2010

Banana Walnut cake

I am not a banana eater but the rest of the family goes nuts about bananas. It took me a long time to learn how to chose a decent bunch of bananas and even now, it is still a touch and go affair. What comes in jade green can turn freckled yellow in a mass conspiracy overnight. And like most people, what the stomach can't eat has to be turned to cake or mush. In this aspect, I am a baker by circumstances. Such occurrences is cause for much glee for hubby and daughter, who are banana fanatics, photographers and tasters.

Adapted from one of my favorite baking bloggers at

Recipe for 20 x 10 x 6cm loaf tin:

Unsalted butter 60g
Soft brown sugar 80g
Egg 1, room temperature
Plain flour 120g
Baking soda 1/2 teaspoon
Baking powder 1/4 teaspoon
Pinch of salt
Lite sour cream 80g
Chopped banana 100g
Toasted walnut (2 handfuls, chopped)

Preheat oven at 180 C. Oil baking pan with butter. Set aside.

Whisk butter with sugar until butter mix is pale in colour.
Introduce beaten egg follow by baking soda, baking powder and salt until well combined.
Add in banana and mix until combined.
In 3 portions, add flour and mix.
Finally add the sour cream, mix well.
Fold in the chopped walnut.

Bake for 60 minutes. Tent top loosely with aluminium sheet if halfway through the top of the cake is about to burn. Cake is ready when stick comes out clean when pricked in the middle of the cake.

Cool cake thoroughly before serving.

Brew yourself a nice cup of espresso and enjoy afternoon tea with a slice of the good life!

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