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.