Whenever I have a few bananas that are overripe and are starting to turn black (too ripe to be eaten), I make a banana cake. Each time I add a surprise ingredient or bake the cake in different ways (muffins, loaf, heart-shaped … ). One time, for example, I added chocolate chips. This time, I used Muscovado sugar, millet flour and crushed walnuts, and I can tell you that I am very satisfied with the result! If you don’t have millet flour, use 2 cups of regular flour.
Ingredients (1 loaf):
- 1 cup flour, sifted
- 1 cup millet flour, sifted
- 1 tsp baking soda
- 1 cup Muscovado sugar
- 1/4 cup canola oil
- 1 egg
- 4 ripe bananas, mashed
- 1/2 cup of crushed walnuts
Preheat the oven to 160C.
Mix the dry ingredients in a bowl and set aside.
In another bowl, cream together the oil and sugar.
Beat in the egg.
Add the mashed bananas. Mix well. (As usual I use a spatula)
Add the dry ingredients, cup by cup.
Finally, toss in the walnuts. Give the batter a final mix with your spatula.
Pour the batter in a loaf pan – this time I lined my loaf pan with parchment paper *.
Bake for 1 hour.
* Baking your cake in parchment paper will make it very easy to take out of the pan after it’s baked, you just grab the parchment paper from the top ends and lift it up. There is no need to grease the baking pan with butter when you’re using parchment paper.
Did you know? Muscovado sugar is also called ‘moist sugar’. It is coarser and more sticky than regular brown sugar. It is made from sugarcane juice.