Banana Pecan Cake

Description:
This recipe is adapted from Banana Shortbread in The World of Bread by Alex Goh.

To my surprise, the cake is very moist and tender, even on the fifth day. Perfect for morning and afternoon tea. I think this is the best banana cake that I've ever made.

In this recipe, I used oil, wholemeal flour, add brown sugar and reduced the sugar by nearly half. I think it is a touch healthier than the original but not compromising the taste at all :D





Ingredients:
125 g caster sugar
25 g dark brown sugar
125 g extra light olive oil or bland vegetable oil
1 tsp baking soda
0.25 tsp salt

2 eggs

300 g ripe banana, coarsely mashed

200 g wholemeal flour
100 g plain flour
0.5 tsp baking powder
0.25 cup FCMP + water to make into 150 mL milk

100 g chopped pecan



Directions:
Preheat oven to 180 deg C. Oil a 20*20 cm tin and line the base of the tin with baking paper.

Mix sugar, oil, baking soda and salt in bowl at medium speed until sugar is mixed with oil.

Add eggs and mix well until smooth.

Add banana and mix well until banana is mashed into small pieces.

Add flours, baking powder and milk. Fold with a big spoon until combined. Add half of the pecan and blend in.

Pour into the prepared tin. Bake for 40 minutes at 180 deg C and reduce to 160 deg C for another 15 minutes or until the cake is done.


Cook's Note:
- If the surface starts getting too brown, cover with aluminium foil and continue baking until the cake is done.
- I think it will look prettier if it is baked in a loaf tin since the middle part is like a dome. The shape will look better when it is cut.