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Source: Adapted and modified from 西点学习大白科
Baking tin: 1 unit of 18cm x 9cm x 8cm (height) (I used 16cm x 7.5cm x 7.5cm (height))
60g unsalted butter
80g castor sugar
1 egg (medium) – at room temperature, lightly beaten
130g plain flour (refer to note 2)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
80g plain yogurt (I used Greek yogurt which is smoother)
2 fully ripen bananas (100-130g) – I used frozen bananas (refer to note 1)
- Cut butter into 7-8mm thickness and leave it at room temperature until it turns soft (it is ready to be used if you can press it lightly with your finger tips).
- Combine flour, baking soda and baking powder in a mixing bowl and sieve twice.
- Put walnuts on a baking tray and roast them in a preheat oven at 100°c for 15 minutes. Remove from oven and let them cool down completely. Then chop them coarsely. (refer to note 3)
- Lightly grease the baking tin and line with grease-proof paper.
- Preheat oven to 180°C (at least 15 minutes)
- Cream butter with an electric mixer.
- Add in sugar gradually (2-3 batches). Make sure it is well combined before adding the next batch.
- Add in lightly beaten egg little by little. Beat with a hand whisk beat until creamy.
- Add in salt and mix well.
- Mash bananas with a fork/ potato masher. Add into the mixture and mix well.
- Add in 1/3 flour mixture through a sieve and mix well.
- Add in yogurt and mix well.
- Add in the remaining flour mixture through a sieve. Use a spatula to fold into the mixture until no traces of flour. Do not over-stir the batter!
- Add in chopped walnut and mix well.
- Pour the mixture into the greased baking tin. Shake it lightly to distribute the cake mixture evenly.
- Bake in a pre-heat oven at 180°C for 50 minutes or until golden brown and fully cooked. If a toothpick/skewer comes out clean, it is done.
- Remove it from the oven and leave the cake in the tin to cool on the wire rack for another 5 minutes. Best to serve it warm.
- If you are using frozen bananas, thaw them at the preparation stage. Drain off any excess water, pat dry with kitchen roll and sprinkle a bit of flour.
- You can subsitute plain flour with cake flour if you prefer a smooth and velvety texture for this cake.
- Some may dislike the bitterness caused by the thin membrane skin of walnuts. To remove the skin, wrap roasted walnuts with a piece of clean cloth and ‘massage” the walnuts till the skins are rubbed off. Use a strainer to sieve out the skin or separate it manually. Refer to this video clip for demonstration.
- If the cake turns brown before end of the cooking time, cover it loosely with a piece of aluminum foil.
- As the amounts of ingredients used are small, you can beat and mix the batter with a hand whisk (without using electrical mixer).
- I bought my rectangular baking tin from Phoon Huat.
- The baking time and oven temperatures vary depending on the types of oven, so use your own judgment to experiment.