ULTIMATE MOIST
BANANA BREAD
| BANANA CAKE
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Ultimate Moist Banana Bread | Banana Cake – I can tell you that this cake is super moist and soft, with full of banana flavours. The whole room fills with banana cake aroma. It’s good in room temp for couple days, but I can tell you, it won’t last for even 1 day. The walnut crunch and the sweetness of the banana and raisons, gives such flavours that you will not forget. I don’t think anyone will reject this cake. It’s super easy to make. Hope you’re inspired with this recipe. Enjoy!
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Ingredients:
Ingredients:
I am using 9x5x3-inch pan or loaf pan
3 bananas, make sure they are ripe
180g (1 ½ cup) cake flour OR all-purpose flour
1 tsp baking soda
½ tsp salt
113g (1/2 cup) unsalted butter, softened
150g (3/4 cup) fine sugar
2 large eggs
1 tsp vanilla extract or banana extract if you have
60g (1/4 cup) sour cream
½ cup raisin*
½ cup walnut*
*The amount is totally up to your desire
Instructions:
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Preheat oven at 180°C/355°F.
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Mash the bananas and set aside.
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Chop the walnut to small chunks, set aside.
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Sift all the dry ingredients, set aside.
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Cut the butter into chunks to speed up the softening. We need softened butter here (not melting). Add in the sugar. Mash the butter and sugar so that it doesn’t fly out when mixing. Mix on high speed until it’s creamy, fluffy and pale.
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Beat the eggs a little, and add into the butter mixture in 2 batches. Mix until they are well incorporated.
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Add in the dry ingredients in 2 batches. Fold in with a spatula until the flour disappear. Do not over mix. Add in the remaining dry ingredients, and fold in the same way until the flour disappear or incorporated.
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Add in the raisins and walnuts. Fold them in until they are combined.
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Grease a 9x5x3-inch loaf pan, and line with parchment paper. Pour the batter into the prepared pan.
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Bake in preheated oven at 180°C/355°F for about 50-55 min or until the skewer inserted comes out clean.
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Cool on a rack for 15 min before cutting it.
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The cake is ready to serve.
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