A banana falvoured whole wheat banana cake recipe prepared with banana and other classic cake baking ingredients.
Course: Desserts
Cuisine: International
Ingredients
½ cup (113 gm) Butter
¾ cupSugar
1Egg
1 tspVanilla Extract
1 cupBananas (2-4 very ripe peeled & mashed big bananas)
½ cup (120 ml) Hot Milk (Or Water)
½ tspBaking Soda
1 ½ cupsWhole Wheat Flour
½ tspBaking Powder
1pinchSalt
Instructions
PREPARE OVEN & PAN : Prepare an 8″ round pan or any loaf pan for making the cake. Grease or line, baking pan, bottom with parchment paper and set aside. Preheat oven to 180°C degrees for 7-10 minutes.
MAKE CAKE BATTER : Beat butter and sugar until creamy. Beat in eggs, then bananas and vanilla. Heat the milk in a pan until warm and dissolve baking soda in hot milk. Add it to mixture and stir to combine. Sift in flour, baking powder and salt, and fold gently into the mixture using a spatula until the flour has disappeared. Make sure to scrape the side and bottom of the bowl while folding and don’t over mix.
BAKING WHOLE WHEAT BANANA CAKE : Pour batter evenly into the pan. Fill cake pans only about 2/3 full with batter. Smooth top and then tap cake pan several times on counter to eliminate air bubbles from cake batter. Bake in the middle rack for 30-40 minutes (it varies depending on oven), until a skewer inserted comes out clean. Allow to cool 10-15 minutes in pan, and then run a knife along the edge of the cake to loosen the sides and turn out completely on wire racks and cool before cutting or frosting.
Notes
MEASURING TOOLS USED : 240 ml cup, 15 ml tablespoon and 5 ml teaspoon.