Banana Cake Recipe Biography
Source(google.com.pk)
Easy banana cake
Ingredients
Serves: 10
125g butter
150g caster sugar
1 teaspoon vanilla extract
1 egg, beaten
2 very ripe bananas, mashed
190g self raising flour
60ml milk
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Method
Prep:10min › Cook:35min › Ready in:45min
Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.
Remove from heat and add the mashed bananas, mix well.
Add the egg, mix well.
Stir in the flour and the milk.
Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.
Bake at 170 C / Fan 150 C / Gas 3 for 35 minutes, or until a skewer comes out clean. Leave to cool and enjoy!
Ingredients
250g golden caster sugar
250g self-raising flour
140g pecans, roughly chopped
1 tbsp butter
2 eggs, plus 2 egg whites
3 large ripe bananas, or 4 small, mashed
150ml sunflower oil
100ml milk
1 tsp cinnamon
Ingredients Nutrition
1 cup self-raising flour
1 cup caster sugar
50g butter, melted
1 egg, lightly beaten
1 teaspoon vanilla essence
1/4 cup (60ml) milk
1/2 cup mashed banana
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Method Notes
Step 1
Preheat oven to 180C/160C fan-forced. Spray a 7cm-deep, 10 x 20cm (base measurement) loaf pan with oil. Line base and sides with baking paper, extending 3cm above rim.
Step 2
Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add butter, egg, vanilla, milk and banana. Stir until just combined.
Step 3
Pour into prepared pan. Bake for 30-35 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool slightly. Serve warm or transfer to wire rack to cool completely.
1 tsp baking powder
Method
Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.
Ingredients
Serves: 10
125g butter
150g caster sugar
1 teaspoon vanilla extract
1 egg, beaten
2 very ripe bananas, mashed
190g self raising flour
60ml milk
Add to shopping list
Print, email, send to mobile, or buy with online supermarkets.
Email list
Method
Prep:10min › Cook:35min › Ready in:45min
Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.
Remove from heat and add the mashed bananas, mix well.
Add the egg, mix well.
Stir in the flour and the milk.
Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.
Bake at 170 C / Fan 150 C / Gas 3 for 35 minutes, or until a skewer comes out clean. Leave to cool and enjoy!
Ingredients
250g golden caster sugar
250g self-raising flour
140g pecans, roughly chopped
1 tbsp butter
2 eggs, plus 2 egg whites
3 large ripe bananas, or 4 small, mashed
150ml sunflower oil
100ml milk
1 tsp cinnamon
Ingredients Nutrition
1 cup self-raising flour
1 cup caster sugar
50g butter, melted
1 egg, lightly beaten
1 teaspoon vanilla essence
1/4 cup (60ml) milk
1/2 cup mashed banana
Select all ingredients
Add to my Shopping List
Shop Ingredients Now[?]
Method Notes
Step 1
Preheat oven to 180C/160C fan-forced. Spray a 7cm-deep, 10 x 20cm (base measurement) loaf pan with oil. Line base and sides with baking paper, extending 3cm above rim.
Step 2
Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add butter, egg, vanilla, milk and banana. Stir until just combined.
Step 3
Pour into prepared pan. Bake for 30-35 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool slightly. Serve warm or transfer to wire rack to cool completely.
1 tsp baking powder
Method
Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.
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Great blog. All posts have something to learn. Your work is very good and i appreciate you and hopping for some more informative posts. Chocolate Delivery Philippines
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