Thursday 8 December 2016

Walnut Banana Cake (No Baking Powder)

As usual, when the kitchen was left with one single hanging banana 🍌, I would start to look for banana cake recipe 😬 This round I used a recipe that is free from baking powder or soda. In substitution, the recipe made use of well beaten eggs as the leavening agent 🎈 
The cake though didn't rise tall, still gave a soft and springy texture. The roasted walnut chunks at the crust added crunchiness to every bite. The not-too-tall cake allowed me to bite both the cake and the walnuts together. You would understand if you have a small mouth like me πŸ˜‹

Pan size: 21x10x6 cm

100g mashed banana paste
2 eggs, 115~120g without shell
30g fine sugar
60g unsalted butter
30g dark brown sugar
100g top/cake flour
30g walnut chunks

1. Peel the banana and mash into paste. Cover and set aside.

2. Melt the butter with dark brown sugar, and warm up the eggs using a rice cooker.
Place the butter and dark brown sugar in a heat resistant bowl and place at the bottom, and place the egg in a steamer above.

Turn on the "Keep Warm" function for 5 minutes. Then let the ingredients stay in the rice cooker for 10 minutes, or till the butter melts.

Let the melted butter cool down a little before use.

3. Beat the warm eggs for about 1 minute at medium high speed, before adding in the fine sugar.

Beat at medium high speed for about 10 minutes, or till the beaten egg becomes pale and reaches ribbon stage.

4. Blend in the mashed banana.

5. Sieve in the flour and fold in in two to three batches.

6. Take about 1/4 of the batter to blend with the melted butter from (2). After mixing, pour back to the egg batter and blend well.

7. Pour the batter into a greased silicone cake pan. If using a metal baking pan, line the pan with parchment paper.
Tap against the work top to level the batter.

8. Drop walnut chunks to cover the surface.

9. Bake in a preheated oven at 170 °C, at middle rack,  for about 40 minutes, or till an inserted cake tester came out dry.

10. Transfer the cake to a cooling rack to cool for about 5 minutes before inverting out the cake to cool down further.

11. After the cake has cooled down, cut and enjoy the cake warm πŸ˜‹

Recipe adapted from
with appreciation 😘

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