Monday, July 10, 2006

Banana Walnut Cake




Ingredients:

125 gm. Butter
250 gm. sugar
2 large eggs - beaten lightly
200 gm. Cake flour
1 tsp. Baking Soda
1 tsp. banana essence
100 gm. Sour Cream
3/4 cup Chopped walnuts
250 gm. mashed bananas

Method:

(1) Cream butter with sugar till creamy.
(2) Add in beaten eggs and then the sour cream.
(3) Add in mashed bananas.
(4) Add in flour, baking soda and banana essence.
(5) Fold in chopped walnuts and pour into lined loaf pans or an 8" round pan.
If you want the height to be higher, use one loaf pan or you can use two
smaller loaf pans.
(6) Bake 180C for about 40 - 45 mins. or till cooked depending on the size of your
loaf pan.
(7) Cool cake in the loaf pan for about 5 mins before turning out from the pans.
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19 comments:

  1. UnknownOctober 09, 2006 7:54 pm

    Hello,

    Your pics are so beautiful.

    This looks delicious. Would love to try this.

    What is the size of the loaf pan that you used? Or can i just use any size?

    ReplyDelete
  2. Aunty YochanaOctober 09, 2006 8:07 pm

    loaf pan is about 8 1/2" x 4"

    rgds

    ReplyDelete
  3. AnonymousApril 09, 2007 6:49 pm

    hi,is it possible to use the same recipe to make muffins?

    ReplyDelete
  4. Aunty YochanaApril 09, 2007 8:26 pm

    hi anonymous,

    this can be used as cupcakes..'

    rgds

    ReplyDelete
  5. AnonymousJanuary 14, 2008 3:33 pm

    Hi Aunty

    If I want a 7" x 7", what should be the portion of the ingredients? Double the original portion?

    Pls advise

    ReplyDelete
  6. Aunty YochanaJanuary 14, 2008 3:46 pm

    Hi kate,

    For 7" x 7" tin, make about 1 1/2 to 1 3/4 portion instead of 2. double portion will be a wee too much. I would suggest the 1 3/4 portion.

    rgds.

    ReplyDelete
  7. AnonymousJanuary 15, 2008 2:02 pm

    Hi Aunty

    Thanks for the advise : )

    Cheers

    ReplyDelete
  8. AnonymousMay 05, 2008 6:53 am

    Hello Yochana,

    just found your blog and like it so much...you have so many recipes and all look very delicious..one question tough..if I do not have cake flour can I substitute it with the usual flour? I just move to Holland and still learning the language here..so it's pretty difficult to get my hand on the cake flour.

    Regards
    Az

    ReplyDelete
  9. Aunty YochanaMay 05, 2008 9:21 am

    Hi AZ,

    All purpose flour will work as well.

    You like living in Holland?

    Have a nice day.

    rgds

    ReplyDelete
  10. AnonymousJune 21, 2008 6:13 pm

    Hi Aunty Yochana,

    Is it ok to substitute sour cream with buttermilk? Shd I use same amount...100gm? Do you know what's the difference in taste?

    Regards,
    Annie

    ReplyDelete
  11. Aunty YochanaJune 21, 2008 8:14 pm

    Hi Irene,

    yoghurt will be the nearer substitute but if you want to use buttermilk, add in some lemon juice and let it stand for 10 mins. before using.

    rgds

    ReplyDelete
  12. AnonymousDecember 04, 2008 6:11 pm

    Hi Aunty

    When beating butter & sugar, it is always mentioned light & creamy or light & fluffy. Can you describe the texture or colour? I do not know whether I over- or under-mixed whenever I bake butter cake. Note: I use hand-mixer.

    ReplyDelete
  13. Aunty YochanaDecember 04, 2008 10:33 pm

    hi anonymous,.

    just cream till it becomes pale colour - like the light condense milk colour.

    rgds

    ReplyDelete
  14. AnonymousFebruary 03, 2009 6:41 pm

    I am interested in your classes and wish to join in the macarons class

    ReplyDelete
  15. AnonymousFebruary 26, 2009 9:27 am

    Hello Aunty,
    Yummy banana cake, my dad's fav. Wanted to bake him one. But i'm so new to baking. Can u pls adv me if i can opt out the banana essence and use more ripe bananas instead?

    ReplyDelete
  16. Aunty YochanaFebruary 26, 2009 2:52 pm

    hi anonymous

    you can opt out the banana essence but please do not add in additional mashed bananas to avoid it getting dense.
    rgds

    ReplyDelete
  17. superbabyMay 07, 2011 10:26 am

    Hi Aunty Yochana,

    Happens to find your recipe in the Internet, tried to bake it and the finishing result is fantastic, taken note that I am a starter.

    Just wondering, can I cut half of the sugar for my next bake? Instead of 250g, I less it to 125g?

    ReplyDelete
  18. EanJune 11, 2011 6:14 pm

    Hi can I omit the butter with vegetable oil? Is yes how many should I use? Thanks

    ReplyDelete
  19. Aunty YochanaJune 11, 2011 10:34 pm

    Hi

    Yes you can substitute with vegetable oil but of course the taste will not be as nice as using butter.

    rgds

    ReplyDelete