Pumpkin Nuts Banana Cake 南瓜子香蕉蛋糕

Baked yet another banana cake. 
I find that banana cake is a common cake baked in almost every blogger baker's home. I myself a fan of banana cake because it's easy to bake, and simply yummilicious! :-) 
This time round, I added some almond nibs in the batter and sprinkled some pumpkin nuts on top of the cake.  Looks healthier.  However, one little setback.  The recipe calls for 3/4 cup of sugar, I think is a tad too sweet for me, will have to reduce to 1/2 cup if I were to make again. 
The texture is wonderful, outside crusty, inside fluffy.
Recipe is adapted from dolce.swaymyway.com:

3 very ripe bananas (mashed with a fork)
1 1/2 teaspoons vanilla extract
2 cups flour (I used self raising flour, thus omitted the baking powder stated below)
1 cup walnuts chopped (I don't have, so I substituted with almond nibs)
3/4 cup sugar (I will have to reduce to 1/2 cup in future)
1 teaspoon salt
125g unsalted butter
3 teaspoon baking powder
2 grade "AA" eggs
a handful of pumpkin nuts for cake top

1. Preheat oven to 180 C.
2. Butter bread pan and coat with flour.
3. Mix flour, salt & baking soda. Cream butter & sugar.
4. Mix in egg & vanilla. Mix in mashed bananas and nuts. Add flour mixture.
5. Mix all ingredients together thoroughly. Pour in bread pan.
6. Bake at 180 C for approx. 1 hour or until a toothpick can be extracted cleanly from the bread.


白木耳炖木瓜蜜枣PaPaYa White Fungus Honey Date Dessert

Recent weather was so horrid, rain & shine, shine & rain.  Worst of all, after raining, the weather become more humid and warm.  One gets "sticky" easily when not under fan or aircon.  I have very active sweat glands, thus, I'm a "victim" under such weather.  In order to maintain the "moisture" within our body, I thought of making this dessert.  I used "nearly ripe" papaya, white fungus (白木耳) and honey dates(蜜枣) as ingredients.  Wash and soak white fungus in clear water for 15-20 mins before cooking, cut papaya into chunks, rinse honey dates. When everything is ready, put all together with 2.5 litres of water, under medium heat, cook until all ingredients turn soft, then add sugar to taste. Here's the picture.


Classic Butter Cake 经典的牛油蛋糕

I am not a fan of butter cake, but recently, I was caught up to make a classic butter cake.  I think it was all because my mum told me that my fourth aunt (my dad's younger sister) can make very nice butter cake. However, very unfortunate, she is now bedridden because of gum cancer. She can only consume milk through a tube attached to her stomach. I felt very sad but at the same time think that I should learn to make this butter cake.  I hope she can live to taste the butter cake I make.
I let my dad tasted the cake, and he didn't say anything but go for one helping to another.  And I know, I have made it.  He had tasted my aunt's butter cake before, hence, he knows the taste of it.  Now that I have replicated the classic taste, I will bake it every now and then, for my family.

The recipe that I used yield a very soft and moist butter cake. The texture is very fine also. Even after few days, it is still soft & moist.  I love every bite of it.

However, really feel apologetic, I forgotten where did I copy this recipe from.  If you see the ingredients and know where it's from, kindly inform me. Thanks a million. 

Here's the recipe to share:
180g    self raising flour
4 med. eggs
1 tsp    vanilla essence
110g    sugar
250g    butter (I used unsalted one but forgot to put a pinch of salt, but it doesn't really matter)

1. Cream butter & sugar till pale and creamy.
2. Add in eggs, one at a time, beat well with every addition.
3. Add vanilla, mix well.  When mixture is well mixed, add in flour in additions, mixing well with each
4. Pour batter in loaf tin, bake in preheated oven at 180*C for 20-25 mins.


My father-in-law came to my place for dinner on one of the Sunday evenings. I served him fried Bee Hoon (rice vermicelli) and Cantonese Pork Porridge. I cut 2 century eggs with some vinegar ginger to go with the porridge. FIL gave a thumbs up for the food. I felt so encouraged as my FIL is quite fussy with food served outside, eg restaurant or 煮炒摊 .  My hubby also enjoyed the food so much that he ate and ate throughout the dinner without talking which he seldom do so. :-)  After that, I brewed some tea for them to digest their food. 
Nothing beats a home-cooked meal ... 姐姐妹妹们,你们煮了吗?





Creamcheese Brownie

Bake this creamcheese brownie 2 weeks ago but wait until now then post it.
Find that I am getting lazier.  Must pick up my lazy bones again ...
This brownie tasted very very very chocolatey and very "sticky" on the teeth.
I prefer more cakey type.  In future must put 3 eggs instead of 2 to make it more cakey.

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