poniedziałek, 5 marca 2012

Louisiana’s banana and walnut cake

I imagined it would be heavy cake- I was wrong! It comes out a light pound cake with a nice banana aroma. Crunchy coco flakes and slightly roasted walnuts are just a brilliant addition to this cake. Just one bit will take you to the sunny New Orleans!

Because of the fruit the cake can be stored for a few days and keeps its moisture.

2 cups wheat flour

¼ cup corn flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon nutmeg
7 oz (200 g) soft butter
1 cup brown sugar
3 eggs
few drops vanilla essence
¾ cup buttermilk
3 mashed bananas
½ cup roasted walnuts
½ cup coco flakes
pinch salt

In a bowl mix dry ingredients: flour, baking powder, baking soda, salt, nutmeg. In another bowl mix masked bananas with buttermilk. Beat butter with sugar in a food processor until fluffy, add vanilla essence, beat in one egg at the time. Buttermilk mixture combine with ½ dry ingredients mixture and ½ banana mixture, stir, add remaining mixtures. Add walnuts and coco flakes. Spoon the batter into a greased cake pan or loaf pan. Bake for 50 min at 380F/ 190 oC.

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