Saturday, March 21, 2015

{Breadmaker} Super Easy Banana Cake

I had some left over banana that were overripped, none of us was interest with it anymore. Instead of chucking them into the dustbin, I recalled my breadmaker can make cakes too, so why not give it a try with banana cake?

It turned out fabulous. I added some almond nibs and they gave an extra nutty aroma to every bite. 

My machine made a real small cake, just double the ingredient if yours is of a larger capacity (this is 500gm).

Simply soft and aromatic, love the texture.

Preparation Time: 10 Minutes
Baking Time: 1 Hours 30 min
Serving size: 500gm loaf / 6 slices


• 100g unsalted butter cut into small cubes
• 80gm granulated / brown sugar
• 2 tbsp /30ml fresh milk 
• 2 medium / 100gm egg, evenly mixed
• 50gm / 1 medium banana, cut into small chunks of 1" each
• 180g super fine flour (can be replaced with equal amount of self rising flour if you are without baking powder)
• 7gm baking powder 
• 30g almond nibs 

The Method:

1. add all ingredient into bread pan according to listed order.

2. Select menu "12" (for Panasonic BM) or Cake recipe on your bread maker. Press "start".

3. When you heard the beep sound (12  minutes later), open the lid (DO NOT PRESS STOP!) and use a spatula to scrap off any excess flour on the sides. Then closes the lid and press "Start" to continue baking.

The cake shall take another 1h15m to complete. Let it cold on a rack for about 10-20min before eating.

Isn't it easy peasy? Breakfast is a breeze now with the help of my bread maker. What I like most is that washing is minimal and it's so easy that even my boy can handle with ease.

Some Useful Tips, Just so you know...
• A friend once complained to me it's taking her a long time to measure all ingredients one by one. Not a problem if you take the shortcut like me.

I place my bread pan over the electronic scale and pour all ingredient directly into it without using any extra container. You can reset it to 0 each time before adding next ingredient, or just keep summing up the weight yourself, whichever you prefer. This way, I get precise measurement and very little utensils to wash.

• I precut all my butter into cubes and store them in an airtight container in the fridge. Each time I need the butter for bread/cake baking just drop a few cubes, each cube is approximate 10gm if you cut your butter block into 20-22 equal size.