Baking #116: Banana & Dried Cranberries Butter Cake

My cakes were currently cooling on the kitchen worktop as I draft this blog entry. As there is nothing much I could do at the moment waiting for the time to pass before driving out to meet Jennifer for dinner at Rack & Brew Boutique Cafe, I decided to draft this blog entry instead.

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Banana & Dried Cranberries Butter Cake (adapted from Cooking Crave)

Ingredients:

  • 230g unsalted butter, softened to room temperature
  • 2 tbsp honey, optional
  • 1/2 tsp vanilla essence
  • 4 large eggs, room temperature
  • 150g fine granulated white sugar *120g*
  • 270g self-raising flour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 240g bananas, mashed
  • 2 tbsp dried cranberries

Directions:

  1. In a large mixing bowl, mix together dry ingredients – self-raising flour, bicarbonate of soda and salt. Sift and set aside for later use.
  2. Toss the dried cranberries with one heap tablespoonful of the sifted flour mixture. This is to prevent the dried cranberries from sinking onto the bottom of the cake while baking.
  3. In another clean mixing bowl, cream butter and sugar together until light and fluffy.
  4. Add in honey and vanilla essence, mix well.
  5. Add in eggs, one at a time and beat each one well before adding in the next egg.
  6. Add in half portion of the sifted flour mixture and mix to just incorporate. Add in mashed bananas and mix well. Add in the last portion of sifted flour mixture and mix well.
  7. Gently fold in the dried cranberries to just incorporate.
  8. Pour batter into two 9×5-inches baking loaf pans and bake in a preheated oven of 170 degree Celsius for 50 minutes or until an inserted cake tester comes out clean.
  9. Allow the cake to cool in the baking pan for 10 to 15 minutes before cooling the cake completely on a wire cooling rack.

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There weren’t much dried cranberries seen as only two tablespoons were used. Texture wise, this bread is good. It was soft and has a strong banana taste. I reduced the sugar as I followed the recipe for the honey. If you are not a sweet eater, I would suggest reduce more sugar if you are planning on including honey too like I did.

As for the baking time, I made my own adjustment. I started the baking with 170 degree Celsius for the first 20 minutes but increased to 180 degree Celsius for the last 30 minutes when I saw that the cake did not brown much.

Anyways, this is a good recipe if you love buttery cakes. Do try it and let me know what you think. Happy trying!

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