AMANDA’S BANANA CAKE
As jy nie van té soet goed hou nie… hier is ‘n heerlike piesang koek. LW koek en nie ‘n broodjie nie. Heerlik, neuterig met ‘n romerig piesangsmaak en kaneel aroma.
(Egg-less/Sugarless)
- 284 g cake flour
- 12 g baking powder
- 5 g cinnamon powder
- 100 g crushed walnuts
- 280 g ripened banana
- 70 g butter
- 100 ml milk (add 1 ½ tablespoons apple cider vinegar to curdle)
- 150 ml milk
Sift the flour and baking powder.
Add the cinnamon powder and walnuts.
Mash the banana completely along with the melted butter in a bowl.
Mix the curdled milk mixture into the banana mash.
Fold the dry ingredients into the banana mix, gradually adding milk, this will keep the batter smooth and lump free.
Pour the mix into greased tin.
Bake it in a preheated oven at 170°C for 50 – 60 minutes until golden brown and cooked in the center.
Once baked cool the cake on a wire rack.
Sprinkle icing sugar on top
Recipe: Amanda Conradie
Photo: Elize de Kock
Category:
