Thursday, June 20, 2013

Whole Wheat Banana Cake (Creaming Method)

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I have some ripen banana in my kitchen. Immediately I think off baking banana cake. This time I choose recipe from one of my favourite recipe books-阿芳老师3杯面粉. The interesting about this book is all the recipes are based on 3 cups flours. It contains recipes like steamed bun, bread, Chinese pastry and cake. Ingredients used are simple and the methods are easy to follow. I still have lots of recipes to try on. For this time I’m going to share recipe on this banana cake.
I half the recipe with minor changes. I replaced portion of flour with whole wheat and used ground brown flaxseed as well. Although the texture is not crumbly soft (with the used of whole wheat) it still great as butter cake. It is firmer and yet moist and packed with banana flavour. Definitely is great as breakfast and snack at any time!
Adapted from 阿芳老师3杯面粉 cookbook with minor modification
Banana Butter Cake (Creaming Method)
Make in L18cm x W10cm x H7cm loaf pan
100g butter
60g brown sugar (original used about 120g)

2 eggs (I used total 2 eggs instead of 1 ½ eggs)
1 teaspoon vanilla extract (own addition)
190g banana (mashed, I used 4 medium size)

1 cup low protein flour
½ cup whole wheat flour (can replace with low protein flour)
1 teaspoon baking powder
1/8 teaspoon baking soda
¼ teaspoon salt
2 tablespoons ground brown flaxseed (own addition)
*sift all together except ground flaxseed. Then add in ground flaxseed and mix to combine. Set aside.

Few slices banana for topping
¼ cup walnuts (omit)

1. Beat butter with sugar until light and fluffy. Add in eggs (one at a time) and vanilla extract. Beat until well combined.

2. Add in mashed banana and fold to combine. Follow by flour mixture from (C) and walnuts (if using). Fold to combine.

3. Pour batter into the lined pan. Arrange banana slices on top.

4. Bake in preheated oven at 180C for about 40 minutes or until toothpick insert in the center of the cake come out clean.

I'm linking this post to Cook-Your-Books #1 Event hosted by Kitchen Flavours

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


  1. Wow. The banana cake looks delicious! I have a few ripe bananas at home too. Maybe I'll make this cake. =)

  2. A lovely cake! The texture looks really moist and soft. Using part wholewheat flour is a wonderful idea! Thanks for linking!

  3. Hi Vivian,

    Just dropping by from Joyce's Cook Your Books. Your Whole Wheat Banana Cake looks so good. I like that you used two kinds of flour. I'm so glad I found you on Pinterest so I could pin it to my Banana Board.

    Thank you so much for sharing...What a GREAT event from Joyce:)

  4. Simply love your first photo! Looks so seducing. haha... Just want to open my mouth and give it a big bite. Slurppp....
    Happy weekend & stay away from the hazy~dazy! >o<

  5. I like Kristy too, hoping I can have a bite on the first photo , this really sound healthy..

  6. looks so inviting especially with the sliced bananas on top!


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