Banana and Walnut Cake
85g butter (room temperature)
150g Sri Lankan Rapadura Sugar
200g ripe bananas, mashed (approximately 2 ripe bananas)
125g natural Greek yoghurt
30ml rice bran oil
3/4 teaspoon baking powder
1/2 teaspoon bicarbonate powder
1/4 teaspoon salt
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.
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