I have some ripen banana in my kitchen. Immediately I think off baking banana cake. This time I choose recipe from one of my favorite recipe books-阿芳老师3杯面粉. The interesting about this book is all the recipes are based on 3 cups flours. It contains recipes like steamed bun, bread, Chinese pastry and cake. Ingredients used are simple and the methods are easy to follow. I still have lots of recipes to try on. For this time I’m going to share recipe on this banana cake.
I
half the recipe with minor changes. I replaced portion of flour with whole
wheat and used ground brown flaxseed as well. Although the texture is not
crumbly soft (with the used of whole wheat) it still great as butter cake. It is firmer and yet moist and
packed with banana flavor. Definitely is great as breakfast and snack at any time!
Adapted from 阿芳老师3杯面粉cookbook with minor modificationBanana Butter Cake (Creaming Method)
Make in L18cm x W10cm x H7cm loaf pan
Ingredients:
(A)
100g butter 60g brown sugar (original used about 120g)
(B)
2 eggs (I used total 2 eggs instead of 1 ½ eggs)
1 teaspoon vanilla extract (own addition) 190g banana (mashed, I used 4 medium size)
(C)
1 cup low protein flour ½ cup whole wheat flour (can replace with low protein flour) 1 teaspoon baking powder 1/8 teaspoon baking soda ¼ teaspoon salt 2 tablespoons ground brown flaxseed (own addition) *sift all together except ground flaxseed. Then add in ground flaxseed and mix to combine. Set aside.
Few slices banana for topping ¼ cup walnuts (omit)
Methods: 1. Beat butter with sugar until light and fluffy. Add in eggs (one at a time) and vanilla extract. Beat until well combined.
2. Add in mashed banana and fold to combine. Follow by flour mixture from (C) and walnuts (if using). Fold to combine.
3. Pour batter into the lined pan. Arrange banana slices on top.
4. Bake in preheated oven at 180C for about 40 minutes or until toothpick insert in the center of the cake come out clean.
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