Banana Bread - Banana Cake, Pecans - Coffee


For a 22 x 11 cm cake pan:



2 medium bananas
10 cl full-bodied coffee (or decaffeinated)
220 g T 65 flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cardamom powder (or spice mixture)
75 g soft butter
100 to 130 grams of muscovado sugar (or other red sugar)
2 eggs at room temperature
1 1/2 tsp vanilla extract
1/4 tsp almond extract (I forgot)
1/2 untreated orange
50 g pecans (or other nuts)



More or less full-bodied according to your tastes
Also to taste. I used 100 grams and the cake was not sweet, as we like. If you prefer sweeter, increase the amount a little. The original recipe provides for 175 grams.
Preheat the oven to 180oC.
Peel the bananas, mash them thoroughly and mix them with the coffee.
In another container, combine flour, baking soda, baking powder, and cardamom.
Remove the zest from the orange half with a thin grater.
In a bowl, beat the soft butter with the sugar until the mixture is creamy. Add eggs 1 by 1, mixing well between each addition. Add the extracts and orange zest. Stir flour and bananas into coffee in 2 or 3 times, alternating, starting and ending with flour.
I find this last sentence not very clear ... This means adding a little flour, mixing, adding little bananas, mixing... Etc...
Stir in the crushed pecans.
Pour into the pan, coated with baking paper. The original recipe suggests buttering the pan and sprinkling it with sesame. If you like...
Bake for 40 to 45 minutes.
Allow cooling on a wire rack.

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