Friday, May 3, 2019


adapted from :
makes :    15 

Ingredients :

150  gm  banana  (I used 2 cavendish banana)
100  gm  unsalted butter
1/8  tsp.  salt
80  gm  brown sugar
2  eggs  (large)
1/2  tsp.  vanilla extract
150  gm  cake flour  (I used all-purpose flour)
1 1/2  tsp.  baking powder
120  gm  fresh blueberries
20  ml  fresh milk
40  gm  Pecan nuts,  chopped  (I used almond flakes)

Instructions :

Preheat oven to 180'C.
Line muffin pan with 15 papercups/paper liners.
Mash banana by using hand mixer or a fork.  Set aside.
Beat the butter and salt until smooth.
Add the brown sugar and beat until fluffy.
Add egg and vanilla extract and beat until combine.
Pour the mashed banana into the bowl, and beat to combine.
Sift cake flour and baking powder into the bowl, fold to combine.
Pour the blueberries into the bowl, fold to combine.
Pour milk into the bowl, fold to combine.
Divide into the prepared cups.  Sprinkle pecan nuts on top.
Bake for 28-30 minutes, or until the top of cake springs back when lightly touched.

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