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Banana Cake Recipe

This document provides a recipe for banana cake, detailing the ingredients and step-by-step procedure for preparation. It includes wet, dry, and additional ingredients, along with specific baking instructions. The cake is baked at 180°C for 50 to 55 minutes and requires cooling before slicing.

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carolynfurtado137
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13 views2 pages

Banana Cake Recipe

This document provides a recipe for banana cake, detailing the ingredients and step-by-step procedure for preparation. It includes wet, dry, and additional ingredients, along with specific baking instructions. The cake is baked at 180°C for 50 to 55 minutes and requires cooling before slicing.

Uploaded by

carolynfurtado137
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Banana cake

Wet Ingredients
• 280 gms overripe bananas - peeled
• 3 eggs
• 65 gms softened butter
• 70 gms brown sugar
• 1 tsp vanilla essence

Dry Ingredients
• 80 gms rice flour
• 60 gms rajgira flour
• 25 gms corn flour
• 2 tsps baking powder
• 2½ tsps cinnamon powder
• ¾ tsp salt

Additional Ingredients
• 60 gms chopped dark compound chocolate cut into chocolate-chip size pieces
• 50 gms chopped walnuts

Procedure
1. Preheat oven to 180°C.

2. Line the bottom of a 7"x7" cake tin or 9"x5" loaf tin, with butter paper. Then grease the bottom
and all the sides of the tin with butter.

3. Combine all the dry ingredients in a bowl. Cover and set aside.

4. In a large deep bowl, mash the bananas. Stir in the softened butter, brown sugar, and vanilla.
Add the eggs one at a time, and using an electric hand mixer on low speed, beat after each
addition. Once all the eggs are well incorporated, beat on high for a minute.

5. Stir the dry ingredients into the wet and using the electric whisk on high speed, blend the
batter for 30 secs, till everything is combined. Using a rubber spatula or a spoon, scrape down
the batter along the sides of the bowl, blend on high speed for another 30 secs, making sure the
batter is thoroughly mixed.

6. Fold in the chopped walnuts and chocolate pieces.

7. Pour the batter into the lined and greased baking tin, and bake in a 180°C preheated oven for
50 to 55 mins, till skewer comes out clean, and top is golden brown in colour.

8. Take it out from the oven and place on a cooling rack. Slowly run a butter knife/palette knife,
between the periphery of the cake and the tin. This is done to separate the cake from the tin, in
order to pop it out easily.

9. Leave it on the counter to cool for 10 to 15 mins.

10. Using oven mitts, carefully upturn the cake onto a plate. Peel off the baking paper from the
bottom and turn it right side up to cool further on a wire rack for an additional 40 mins. This will
ensure your cake doesn't get soggy while the steam escapes during cooling.

10. Slice using a bread knife/serrated knife.

Last modified: 14:29

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