Appon's Thai Food Recipes

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Banana Bread ( Cake Gruy Hom )


A great filler, I often bake a large banana loaf and cut off thick slices to go into packed lunches. The banana cake will keep for a week in the fridge quite easily, and it has plenty of bulk, making it very filling. It's also a good way to use up old brown bananas that are overripe.

400 gms Mashed Ripe Banana
150 gms Sugar
5 Eggs
300 gms Wheat Cake Flour
7 gms Baking Powder
7 gms Bicarbonate of Soda
3 gms Salt
100 gms Vegetable Oil
3-5 Drops Vanilla Essence

1. Mix the flour with the bicarbonate of soda and baking powder (baking powder is usually bicarbonate and citric acid used as a raising agent).
2. Whisk the eggs with the sugar and vanilla essence, add in the mashed banana and which until well mixed.
3. Add the flour a little at a time whisking to blend it in.
4. Add the salt and oil and whisk that in.
5. Pour into a greaseproof loaf tray and bake for 45-60 minutes at 180 degrees celsius until cooked.
6. You can tell if it's cooked by pushing a toothpick into the cake. If the toothpick comes out clean it's cooked, if it comes out with batter mix on it, it needs longer.

Comments (1)


When you say 'wheat cake flour' - do you mean regular wholemeal flour?

Love your site by the way!

No, not wholemeal. You need a finer wheat flour suitable for cake making. It should say on the packet.

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This page contains a single entry from the blog posted on November 5, 2006 6:42 PM.

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