Friday, November 29, 2013

Banana walnut cake

I just got a Kitchen Aid mixer KSM150 yesterday and today I used it to whip up this simple banana walnut cake.


Baking tin: 1 unit of 8" x 3.5" x 3" (height)

60g unsalted butter
80g castor sugar
1 egg (medium) – at room temperature, lightly beaten
130g plain flour (can use cake flour)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
80g plain yogurt 
2 or 3 fully ripen bananas (120g)
30g walnuts


  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). Or grate the frozen butter into the mixer bowl and let it soften while preparing other ingredient.
  2. Combine flour, baking soda and baking powder in a mixing bowl and sieve twice.
  3. Put walnuts on a baking tray and roast them in a preheat oven at 120°c for 15 minutes. Remove from oven and let it cool down completely before breaking up into smaller pieces.
  4. Lightly grease the baking tin and line with grease-proof paper.
  5. Preheat oven to 180°C (at least 15 minutes)


  1. Cream butter, sugar with an electric mixer and beat till mixture is well combine and look creamy.
  2. Add in vanilla essence. Make sure it is well combined in mixer.
  3. Add in lightly beaten egg little by little, beat until creamy using mixer.
  4. Add in salt and mix well in mixer, then remove from mixer to check texture is creamy before commencing step 5 onwards.
  5. Mash bananas with a fork. Add into the mixture and mix well using a spatula.
  6. Add in 1/3 flour mixture through a sieve and mix well by folding in gradually.
  7. Add in yogurt and mix well.
  8. 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!
  9. Add in chopped walnut and mix well. But leave some to sprinkle.
  10. Pour the mixture into the greased lined baking tin. Shake it lightly to distribute the cake mixture evenly.
  11. Bake in a pre-heat oven at 180°C for 50 minutes or until golden brown and fully cooked. If a toothpick comes out clean, it is done.
  12. 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.


  1. If the cake turns brown before end of the cooking time, cover it loosely with a piece of aluminum foil.

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