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Brown Butter Banana Cake (100% Wholemeal)

Hey hey, remember this amazing loaf that mama recently baked! Here’s the recipe!

Little tips: As this loaf is 100% wholemeal, the bread’s texture will different. However, feel free to adjust the quantity to 70% wholemeal 30% plain cake flour, for a softer and less gritty texture.

Ingredients

Wet Ingredients 

  1. 80ml brown butter – room temp( melt 100g of unsalted butter till the milk solid caramelised)
  2. 1 whole egg plus 1 yolk
  3. 400g Mashed banana (roughly 4 medium bananas)
  4. 80g Sugar (brown sugar is less refined, and low GI will be a healthier option)
  5. 5g Vanilla paste or essence

 

Dry Ingredients

  1. 230g wholemeal flour
  2. 2g salt
  3. 4g baking powder
  4. 2g baking soda
  5. 4g cinnamon powder
  6. 1 banana

 

Optional ingredients

  1. Chia seeds (mix with dry ingredients)
  2. Nutella spread (either spread on the baked banana cake or add to your batter
  3. Sugar-free Reeses
  4. Chocolate chips (into the batter)
  5. Maltesers (on the cake)

Method

  1. In a mixing bowl, mix sugar with brown sugar. Whisk till sugar is fully incorporated.
  2. Add eggs, vanilla and mashed banana into the mixing bowl. Whisk and mix until ingredients are mixed well.
  3. Add all the dry ingredients together.
  4. Add dry ingredients into the mixing bowl and whisk as gently as possible. If needed, replace the whisk with a spatula and mix the ingredients.
  5. Transfer the batter to a rectangular baking tin (4*9 inches). Add more bananas on top of the batter! Bake for 55 – 65 mins @ 180C—suggestions – 25 mins at the lowest rack and the remaining time on the middle rack. Insert a satay into the cake to check for doneness – the stick must come out clear.
  6. If baking in a cupcake tin – the baking time will be 20 – 25 mins at 180C. Insert a satay into the cupcake to check for doneness – the stick must come out clear.

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