Wednesday, 16 March 2016

Cranberry and Chia Seeds Banana Cake

Hi
If you are baking banana cake, I urge you to use brown sugar.  Like what Diana from The Domestic Goddess Wannabe said, the darker the sugar, the deeper the flavor will be and brown sugar yields richer flavor as compared to caster sugar.
Look!  This is such a wonderful cake.  It’s so easy to put together and the cake is deliciously moist.  Cranberries and banana combination is fantastic and with chia seed added, it gives a slight crunch to the cake.  
I have a big pack of Chia Seed from Australia.  My children don’t like it to be added into their drinks or oats so the only way for them to consume Chia Seed is to bake them into a cake. 
 I like to bake banana cake because I like the aroma of the banana cake from the oven permeated my kitchen and to my living room and then the next moment, before you realized it, there are already people surrounding around the cake :D
HAPPY BAKING!

INGREDIENTS
2              large eggs
4              large bananas, mashed
125g         unsalted butter, melted
175g         plain flour
150g         caster sugar [replaced by brown sugar]
2 tsp         baking powder
½ tsp        bicarbonate of soda
½ tsp        salt
1 tsp         vanilla extract
80-100g    dried cranberries
1 tbsp       chia seeds

METHODS
(1)In a big bowl, stir together melted butter and sugar.

(2)Once the butter and sugar have been mixed (there will still be gritty bits), add the eggs, one at a time, and beat each into the mixture using a wooden spoon or spatula. As it mixes, the egg will change the consistency of the mixture. Make sure you work rather quickly otherwise the eggs will scramble because of the residual heat from the butter.

(3)Add the mashed bananas and vanilla extract and mix.

(4)Add the chia seeds and cranberries and stir some more to mix.

(5)Fold the sifted dry ingredients into the mixture. Do not over mix – just stir until the flour has just been moistened.

(6)Pour the batter into a lightly greased and lined 9×5-inch loaf pan.

(7)Bake at 170°C for 45-55 minutes, or until an inserted skewer emerges cleanly.

(8)Allow the banana bread to cool completely in the pan.
Then simply slice, and serve!  


2 comments:

  1. Hi Amy,
    I'm slightly lucky as my big kids are ok with chia seeds. Yummy Cranberry and Chia Seeds Banana Cake! 1 slice please ^-^!

    ReplyDelete
  2. Your cake looks very moist! A great idea to add the chia seeds for added nutrients!

    ReplyDelete