Name: Banana Nut Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g butter; 30g egg; 75g banana; 100g Low-gluten flour; 1g Baking powder; 0.5g salt; 0.5g Cinnamon powder; 60g Maple syrup powder; 20g Chopped walnuts; 20g Raisins in wine

Banana Nut Cake

by Sister Guoming

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

I made a cupcake a few days ago with the banana left. What else can I make? It's also a simple version. Add some leftover nuts, walnuts, hazelnuts, and pistachios. I personally think that walnuts and bananas are the best match. Raisins are soaked in wine overnight and then picked out and put them in (wine uses rum Wine or other random), I think the taste is not strong enough. I found out the maple syrup powder my friend brought back from Canada (if not, use sugar instead). This time I think it should be almost the same. The chaos is all mixed up.

Banana Nut Cake

1. Whip the butter and maple syrup together until fluffy and white, then add the egg liquid little by little, and stir well after each addition; crush the banana into a puree and add it to the butter and mix well

2. Flour, baking powder, salt, and cinnamon powder are sifted and added to the butter. Stir the butter and powder evenly; add walnut chopped and wine-soaked raisins, mix well; preheat the oven to 170 degrees, divide the batter into the mold, 8 minutes Just fill it up; put the mold in the upper middle of the oven, fire up and down, and bake for about 20 minutes

Tips:
1. If the same mold is not available, it can be baked directly on the baking tray. Walnuts can be roasted in the oven at 180 degrees for 5-8 minutes until they are crispy and more delicious;
2. The taste of biscuits is relatively soft, similar to muffin. If you like it harder, you can adjust it to 180 degrees and bake it for about 25 minutes.