Almond and Banana Cake

Saw a recipe (Macadamia and Banana Cupcakes) at The Sunday Times, Jan 30 2011, was tempted to do it, but i make some changes in it and also i use half of the recipe and make it into a cake instead of cupcake.

Original Recipe :

Macadamia and Banana Cupcakes (The Sunday Time Jan 30, 2011)

Ingredients :

250g banana
165g white sugar
215g unsalted butted, melted (I did not melted the butter)
4 eggs
1/2 tsp vanilla essence
2 tsp cinnamon powder
1/2 tsp baking powder (I use double action baking powder as i have run out of baking powder)
230g self-raising flour (I use cake flour as i do not have self-raising flour)
80g macadamia nuts, ground (I use ground almond as i have it at home)

Method

1. Slice the bananas and use a fork to mash them into a thick paste. Leave some banana chunks to give the cupcakes more bites.

2. Whisk the white sugar and melted butter together for two to three minutes till light and fluffy.

(I whisk the white sugar and butter together as i did not melted the butter - too lazy to melted it)

3. Add the eggs, one at a time, and continue whisking.

4. Whisk in vanilla essence.

5. Sift cinnamon powder, baking powder and flour into the wet mixture. Fold the mixture till it is evening mixed.

6. Add the banana paste and ground macadamia nuts (I add in grounded almond since i use that) ito the mixture. Fold till the ingredients are well-distributed.

7. Preheat the oven to 180 deg C.

8. With a spoon, scoop the mixture into cupcake cups. (I pour the mixture into a baking tin since i'm baking it into a cake)

9. Bake the cupcakes in the oven at 180 deg C for 20 t0 25 minutes, depending on the size of the cupcake. (I bake for 60 minutes)

The other day, at the supermarket, i heard a lady mention that Korea strawberry is not sour (i ever buy strawberry, but it is sour), so bought 1 box, and i have put some strawberry into the cake also.

Thank you Sock Peng for the card