It's a wonderful way to deal with leftover banana. I like this flavor of banana and walnut mixed with dark chocolate. This cake is not very sweet. Because I try to control the intake of sweet food these days, I didn't use much sugar. You can adjust the amount anyway. This recipe is from La tartingourmande. I changed the steps a little bit since I don't have a mixer yet. And I also mixed the eggs york and whites seperately to try to get more fluffy taste. However I really don't know what if I didn't do that seperately. I guess it would also be fine. You can try it anyway.
Banana cakes recipe
Ingredient,
• 2 eggs
• 1/2 cup blond cane sugar• 1+ 1/2 cup white rice flour (100 g)
• 2 oz coarsely chopped dark chocolate (70 % cocoa)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 7 tablespoons butter melted and slightly cooled
• 2 ripe bananas, mashed with a fork
Steps:
• Preheat the oven at 350 F and butter a loaf pan or muffin molds. Coat them with flour and tap the excess out; set aside.
• In a bowl, combine the flours with baking soda, baking powder,ground cinnamon, chocolate and nuts ;set aside.
• In another bowl, mix the egg whites and sugar until it's firm
• Sift the flour into melted butter and combine; combine egg yorks; fold in egg whites carefully
•Pour the batter into the molds you choose and bake the cake for 30 to 35 minutes (for a large loaf) or 20 to 25 minutes (for small muffins).
The tomato seeds that I just planted 10 days ago. They are too close though, I'm worrying about if the tomato will grow up well. However, I do like this light green colour.
