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Friday, February 14, 2014

Moist Banana Cake

                             
Moist Banana Cake
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!
125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)
330g (1 1/2 cups) sugar
280g (1 very slightly rounded cup) very ripe, mashed banana
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs (we use eggs with a minimum weight of 59g)
100ml (1/3 cup + 1 tablespoon) buttermilk
225g (1 1/2 cups) self-raising flour
1/2 teaspoon bicarbonate of soda

 Preheat oven to 160 degrees Celsius fan-forced. If you don't have a fan-forced oven, preheat the oven to 180 degrees Celsius. 
Grease the side and base of a 22cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non-stick baking paper. 
Place butter, sugar, banana, vanilla and eggs in a food processor. 
Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.  
Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined. 
Pour batter into prepared pan. 
Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean. 
Leave cake to cool on a wire rack.

               
                                      

4 comments:

  1. Assalamualaikum Ady nampak sedap moist banana cake ni...

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  2. Nak sepotong boleh Ady... hihihi...sedapnya nmpk

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  3. Assalamualaikum Abang Ady...Nampak simple jeee menyediaan kek ni...harus cuba juga ni....

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  4. Dh lama x buat kek pisang la. Aritu trgerak ati nk buat..tp x trbuat2..he hee

    ReplyDelete