Wednesday, 21 September 2016

Espresso Banana Cake



Another invite,
another cake...



We were invited for lunch
at the Robinson's in Stirling



Lovely spread of food in a warm and inviting dining room


Lamb Briyani with Dhalca and Pickled Vegetables
Chicken Tandoori with Cucumber Raita and Hot Mango Chutney

Dzia's Boiled Fruit Cake







Espresso Banana Cake

225g flour
2 tsp baking powder
salt
3 tbsp espresso powder
25g chocolate chips

250g over-ripe bananas
100ml sour cream
185g light brown sugar
2 large eggs
1 tsp vanilla extract
150g butter, melted

Walnuts, for decoration (optional)

Preheat the oven to 180C
In a large bowl beat the eggs lightly with a handheld electric mixer for 1 minute. 
Add the sugar, butter and cream and beat until just combined 
then add the banana and whisk until you have a smooth batter. 

Sift in the flour, baking powder, salt and coffee then mix until just smooth. 
Be careful not to over-mix the batter. 
Stir in the chocolate chip.
Pour into a prepared tin and bake for about 40 minutes


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