My Best Ever “Banana and Walnut Cake”

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Banana and Walnut Cake

85g butter (room temperature)

150g Sri Lankan Rapadura Sugar

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1 egg

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200g ripe bananas, mashed (approximately 2 ripe bananas)

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125g natural Greek yoghurt

30ml rice bran oil

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220g flour

3/4 teaspoon baking powder

1/2 teaspoon bicarbonate powder

1/4 teaspoon salt

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60g walnuts, chopped

1: Preheat oven to 180°C, or if it’s fan-forced, 170°C.

2: Prepare a loaf pan by lining it with baking paper. Set aside for the moment.

3: Combine the butter and sugar in a stand mixer fitted with the paddle attachment. Beat for 3 to 4 minutes then add the egg. Don’t forget to scrap down the sides.

4: Mix together the mashed banana, yoghurt and oil. With the mixer on low speed, add to the batter. Beat for a further 4 to 6 minutes or until the batter is light and fluffy.

5: Still on low speed, add the dry ingredients to the batter and then the chopped walnuts. Pour the batter into the loaf pan. Give the bottom of the pan a tap to even out the batter and release any large air bubbles. Bake on the middle shelf of the oven for 25 to 35 minutes or until a skewer inserted in the middle comes out clean.

6: Leave on a cooling rack for 5 to 10 minutes before removing from the pan.

Make like Maria and try these sugars in your favourite recipes. Discover the new Sugars of the World range in Coles, Woolworths and Independent retailers nationally. www.sugarsoftheworld.com

Enjoy!

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