Saturday, 27 July 2013

whole wheat banana pound cake

Ripe banana makes this cake taste so much banana-y. Switch the white flour completely to whole wheat purposely for healthy concern. Result is totally a great surprise. The cake turns out in crumbly texture, moist, and some said it taste like muffin. My verdict? I had completely fond on it. 


  • Whole wheat flour 100g 
  • Baking powder 1 teaspoon 
  • Egg 2 Butter 125g (suggest 80g) 
  • Molasses sugar 100g (suggest 70g) 
  • very ripe small Banana, three, mashed 
  • Vanilla essence 1 teaspoon 

Why ripe banana? Because this super duper ripe bananas will yeild intense sweetness, moisture, and banana flavor into your baked good.

Mash it, then leave it aside. image  

Cream the butter and sugar with electric mixer until light and fluffy. Make sure the sugar has completely dissolved.

Beat in the egg one at a time, mix well, scraping sides of the bowl. The batter will be curdling as shown in the below.

Sift in the flour and baking powder into the batter. Stop beat once the flour is fully incorporated into the batter. Lastly, add in the mashed banana and vanilla essence, then whisk well by whisker to avoid over mixing the batter.

Set bake function at rice cooker for 30mins. ( a bit over-baked. Suggest 20mins) image
Last but not least, enjoy~ image
P/s: Doesn't it look like carrot cake too? ... ^ - ^ ...

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