2 ounces Unsalted butter, room temperature
2 ounces Granulated sugar
2 1/2 ounces Brown sugar
1 Egg
6 1/2 ounces Ripe bananas
3 1/2 ounces Cake flour
3 1/2 ounces Pastry flour
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 teaspoon Ground cinnamon
2 fluid ounces Buttermilk
1 3/4 ounces Walnuts, chopped
Yield: 3 loaves
1. Cream the butter and both sugars in a mixer fitted with the paddle attachment until light, pale and fluffy. Add the egg then mash the banana and add to the mixture.
2. Sift the flours with the baking powder, baking soda, salt and cinnamon. Add to the banana mixture alternating with the buttermilk. Stir in the walnuts.
3. Divide the batter between three prepared 5 × 4 × 1 1/2-inch (12.5 × 10 × 3.7-centimeter) loaf pans and bake at 375°F (190°C) until light brown, approximately 25 to 30 minutes.
Notes: Method: Creaming
Variation:
Chocolate Chip Banana Cake -- Add 4 ounces (115 grams/57%) chocolate chips to the batter along with the walnuts.
2 ounces Granulated sugar
2 1/2 ounces Brown sugar
1 Egg
6 1/2 ounces Ripe bananas
3 1/2 ounces Cake flour
3 1/2 ounces Pastry flour
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 teaspoon Ground cinnamon
2 fluid ounces Buttermilk
1 3/4 ounces Walnuts, chopped
Yield: 3 loaves
1. Cream the butter and both sugars in a mixer fitted with the paddle attachment until light, pale and fluffy. Add the egg then mash the banana and add to the mixture.
2. Sift the flours with the baking powder, baking soda, salt and cinnamon. Add to the banana mixture alternating with the buttermilk. Stir in the walnuts.
3. Divide the batter between three prepared 5 × 4 × 1 1/2-inch (12.5 × 10 × 3.7-centimeter) loaf pans and bake at 375°F (190°C) until light brown, approximately 25 to 30 minutes.
Notes: Method: Creaming
Variation:
Chocolate Chip Banana Cake -- Add 4 ounces (115 grams/57%) chocolate chips to the batter along with the walnuts.
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