Banana Cake with Walnut | 香蕉核桃蛋糕

Wonderful banana cake with light muscovado tastes great!

佐咖啡 ichiban!

Ingredients | 材料 :

• yield : One 18 x 8 x 6.5cm cake | 1個 18 x 8 x 6.5cm 蛋糕

100g  Butter, softened | 牛油 (室溫)
  60g  Light muscovado sugar |  原蔗黑糖
  30g  Walnut |  核桃
  1 tablespoon Rum |  蘭姆酒 1湯匙
few drops Vanilla essence (optional) | 香草油幾滴 (可選)
2 pcs  eggs (approx 100g), beaten | 雞蛋兩只 (約100g)， 打勻
      1  ripe banana (approx 100g) | 熟香蕉 1只 (約100g)
130g  Cake flour | 低根麵粉
   1/2  teaspoon Baking powder | 1/2茶匙泡打粉 

Steps | 做法 :

weigh ingredients	4. mash banana with a fork, add rum, mix well
6a. scrapper butter until creamy	6b. add light muscovado in portions, scrapper well
6c. add vanilla essence (optional), mix well	6d. add beaten egg in portions, whisk well after each addition
6e. add mashed banana and walnut, scrapper well	6f. add sieved flour with baking powder
6g. scrapper well until no lumps	7. pour batter into mold, level even
8. bake in preheated oven at 200C for about 40 min.	serve with a coffee!

1. 焗爐先以220°C預熱。
2. 焗模貼上焗盤紙。
3. 低根麵粉和泡打粉混合，過篩備用。
4. 香蕉用叉搗成蕉泥，加入蘭姆酒拌勻。
5. 核桃略烤，粗略切碎。
6. 攪拌盆中放入室溫牛油，用橡膠刮刀拌成脂狀，加入原蔗黑糖，磨拌混合至淺啡色，加入香草油(可選)拌勻。蛋液分4至5次加入，每次加入用打蛋器混合均勻。加入蕉泥和核桃，用橡膠刮刀拌勻。加入過篩粉類用橡膠刮刀壓平至沒有粉粒。
7. 把麵糊倒入模型內。晃動模型，平整表面。
8. 放入已預熱的焗爐並調至200°C，焗約40分鐘或至金黃。取出焗好蛋糕放涼架放涼。

1. Preheat oven to 220°C.
   
2. Line the base and sides with baking parchment.
3. Mix cake flour and baking powder, sieve and set it aside.
4. Mash banana with a fork, add rum, mix well.
5. Slightly bake the walnut, cut into pieces.
6. Place the butter in a mixing bowl until it becomes room temperature, scrapper well until creamy, add light muscovado, mix well until it turns to light brown, add vanilla essence (optional) and mix well.  Add beaten eggs in portion, hand whisk well after each addition.  Add mashed banana and chopped walnut, mix well with a scrapper. Fold in sieved flour mixture, mix well with a scrapper until no lumps and the mixture is fine and shiny.
7. Pour batter into the cake mold, level even.
8. Bake in preheated oven and adjust it to 200°C, bake for about 40 minutes (or until golden) and the tester comes out clean. Take out from oven and let cool on rack.

*Tips | 心得 :

• 買了香蕉回家待1~2天至香蕉外皮有梅花點才用，焗出來的蛋糕增添了一份天然的甜與香。


• Ripe banana adds natural sweetness and flavor to the cake, the cake becomes more tasty.

Related posts | 相關食譜 :

Cream Cheese Banana Bread 香蕉乳酪蛋糕	Light Banana Cake 輕盈香蕉蛋糕
Banana Cake with Banana Topping 香蕉蛋糕