I came across this recipe from Facebook (Ms Amy Wong) and I knew this was the banana cake that I always loved to eat. Indeed this was moist and yummy! I had added more walnuts to the cake and it tasted much crunchier with every bite.
(With slight modifications)
Ingredients
200g butter
180g castor sugar
1 1/2 tsp vanilla
4 large eggs
2 1/2 tbsp milk
275g self-raising flour + 3/4 tsp bicarbonate of soda
5 ripe bananas mashed
50g toasted walnuts
180g castor sugar
1 1/2 tsp vanilla
4 large eggs
2 1/2 tbsp milk
275g self-raising flour + 3/4 tsp bicarbonate of soda
5 ripe bananas mashed
50g toasted walnuts
Directions
1. Grease and line a 8" pan. Preheat oven at 190C.
2. Beat butter, vanilla essence and sugar together until light and creamy. Add eggs one at a time beating well after each addition.
3. Stir in milk and banana. Continue to beat for another minute.
4. Fold in sifted self-raising flour with added bicarbonate of soda. Lastly add in walnuts and stir till combined.
5. Transfer batter to the prepared pan and bake for 40-50 mins or until the cake is done.
2. Beat butter, vanilla essence and sugar together until light and creamy. Add eggs one at a time beating well after each addition.
3. Stir in milk and banana. Continue to beat for another minute.
4. Fold in sifted self-raising flour with added bicarbonate of soda. Lastly add in walnuts and stir till combined.
5. Transfer batter to the prepared pan and bake for 40-50 mins or until the cake is done.
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