Banana and Pine nuts butter cake 香蕉松子牛油蛋糕

I have quite some time did not bake a butter cake. Since I have overripe bananas sitting on the island top, perfect to make a banana cake. But I also wish to have some bite of nuts in this cake. So I added some pine nuts (leftover from earlier Basmati Rice with Pomegranate Seeds and Pine nuts ). And I love this combination!

Usually I prefer to use pisang emas (banana) for making banana cake as this banana has sweeten flavour which we could use less sugar in the recipe.

Banana and Pine nuts butter cake 香蕉松子牛油蛋糕

*makes a 6” cake 

112g unsalted butter, at room temperature

75g caster sugar

2 large eggs, at room temperature

1/2tsp vanilla extract

100g self-raising flour

80g mashed banana

30g pine nuts 

 Method

1. Preheat the oven to 180C. Roast pine nuts for 3mins, set aside.

2. Cream butter and sugar in a mixing bowl, and beat together until light and fluffy.

3. Add egg one at a time, combine well.

4. Add in mashed banana, mix well. Then add in flour and roasted pine nuts, combine well.

5. Pour cake batter into a lined (bottom) round cake pan, smooth the top and tap on countertop to remove air bubbles.

6. Bake the cake for 35mins or until inserted with a skewer came out clean.

7. Transfer to a wire rack and let cool.

Recipe by Sonia aka Nasi Lemak Lover

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)