Here is an another easy soft banana cake that I would like to share with you today. It’s moist, soft and fluffy with the wonderful flavours of overly riped bananas and ground walnuts. The banana cake still stayed soft even after being chilled for three days and it’s definitely great for anytime of the day or when unexpected guests come knocking at your door.
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Soft Banana Cake
Moist, soft and fluffy with the wonderful flavours of overly riped bananas and ground walnuts
Ingredients
- 200 g cake flour or plain flour
- 1 tsp baking soda
- 1/4 tsp cinnamon powder - optional
- 1/4 tsp salt
- 2 large eggs
- 130 g light brown sugar
- 85 g corn oil
- 300 g very ripe bananas - mashed
- 2 tbsp fresh milk
- 1 tsp vanilla extract
- 1/2 tbsp lemon juice
- 80 g walnuts - toasted and ground
- extra bananas for topping
Instructions
- Preheat oven to 170 deg C. Lined (9 x 5 x 3 by inch) loaf pan all sides up.
- Sift together the flour, baking soda, cinnamon powder and salt into a bowl, set aside for later use.
- Beat together eggs and brown sugar in a bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 8-10 minutes.
- Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, lemon juice and vanilla, remove from mixer. Combine flours and walnuts together and mixture gently and thoroughly with a rubber spatula. Lastly add in milk and mix well.
- Pour the batter into the loaf pan, spreading evenly. Slice banana into half and place on top of batter.
- Bake in preheated oven until golden and a skewer comes out clean for about 55-60 minutes.
- Brush some melted butter on top of cake once it is out of the oven. Leave cake to cool on wire rack and dust with some snow powder before serving.
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松软香蕉蛋糕 Soft Banana Cake
- 香甜的香蕉蛋糕放入冰箱冷藏三天还是能保持一样的柔软度。。好吃！
- 材料：
- 200克 普通面粉
- 1 茶匙蘇打粉
- 1/4 茶匙 肉桂粉 （可不放）
- 1/4 茶匙 盐
- 2个 鸡蛋，（约140克）
- 130克 赤糖
- 85克 玉米油
- 300克 熟透香蕉泥
- 2 汤匙 牛奶
- 1 茶匙 Vanilla 香草精
- 1/2 汤匙 柠檬汁
- 100克 核桃 （预先烤香，磨碎）
- 多余的香蕉切半（放面糊上）
- 做法：
- 长形烤盘（9 x 5 x 3寸）铺上烤纸，，备用。
- 面粉，蘇打粉，肉桂粉及盐一起过筛，备用。
- 鸡蛋和赤糖放入容器里，高速度打发至浓稠。约8-10分钟。
- 降低速度，加入油拌均匀。然后香蕉泥，柠檬汁，vanilla香精一起搅拌均匀。
- 粉料和核桃粉碎混合均匀，用橡皮刮刀分次拌入蛋糊混合物里至均匀，最后加入牛奶再搅拌均匀即可。
- 把面糊倒入烤模里抹平，多余的香蕉切半，铺在面糊上即可。送入预热烤箱，以摄氏170度烘烤大约55-60分钟或竹签扎入蛋糕内部不沾糊就可以了.
- 蛋糕出炉后，马上涂上少许融化牛油在表层上；待凉后撒上适量的防潮糖粉即可切片享用。