Banana Cake with Walnut or Bananas Toppings.

 

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Banana Cake with Walnut and Bananas Topping

Ingredients
150 gram Anchor brand Butter 
120 gram Castor Sugar 
2 eggs (Grade A)
150 gram Mash Berangan Banana
1/4 or 1/2 teaspoon Banana Essence. (Optional)
180 gram Self Raising Flour ( I used bluekey brand. )
1 teaspoon baking powder 

Springdale Cottage Baked Walnut and or 

Banana strips if using banana to spread on the surface. 

Baking pan 

Parchment paper

Direction

• Cream/blend butter using hand mixer and then add castor sugar by batches
• Add in egg by batches until well combine.
• Add in flour, gradually by batches into the butter mix until well combine.
• Add in mash banana with banana essence, a quick mixed will do.
• Pour into a baking pan.
• Pour mixture into baking pan and  give it a few knock to release air bubble. 
  Spread walnut or either banana on the surface.
• Bake until done and at the end of baking time, the top should be brown and a skewer inserted into the middle of the cake should come out clean. 
• Remove from oven, allowing it to cool down. 

Oven Heat

Preheat Oven 170 c-10 minutes. Select upper and lower heat. 

Bake at 170°C for 55-60 minutes until fully bake. 

Pan Used:

Loaf baking tray. Base : (9 x 4 x 4 inches ) Using 8 inches will get a higher cake.

No greasing needed. 

Note:

• You can choose to spread banana on the cake surface  before or during baking. 
• By placing banana during baking the chances of sinking is lesser. 
• Always keep a close look towards the end of the baking so they do not burn.
• Why do some banana cakes has black sports.
  This is due to alkaline environment batter with baking soda results in discoloration of the pulp fibers.
• So you see there are no discoloration of pulp in my cake cos I did not add baking soda. 

Pisang Berangan 

Sharing another banana cake, spreading slice banana on the surface when the surface firms normally somewhere after 20-25 minutes bakes.