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Banana Cake
Serves: 8-10
180g butter, room temperature
1 ½ cups brown sugar
2 eggs
2 ¼ cups self raising flour
1 ½ cups mashed banana
½ cup buttermilk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon white vinegar
½ teaspoon ground nutmeg
½ teaspoon salt
1. Preheat oven to 180°C. Grease and line a
23cm cake pan with baking paper.
2. Using the universal ‘s’ blade process butter
and sugar on speed 1 until combined.
Add eggs and process on speed 1 until
combined.
3. Add remaining ingredients and pulse until
just combined.
4. Pour batter into prepared pan. Bake for 40
minutes or until cooked when tested with a
skewer.
5. Allow to cool on wire rack. Serve.
Sour Cream Apple Pancakes
Makes: approximately 8 pancakes
3 granny smith apples, peeled, core removed
1 tablespoon lemon juice
1 cup self-raising flour
¼ cup caster sugar
1 teaspoon baking powder
½ teaspoon salt
¾ cup milk
½ cup sour cream
1 egg, lightly beaten
Butter, for cooking
1. Using the processing bowl fitted with the
shredding blade and shred apples. Toss in
lemon juice. Set aside.
2. Using the universal ‘s’ blade process flour,
sugar, baking powder and salt on speed 1
until combined.
3. Add milk, sour cream and egg. Pulse until
just combined. Gently stir through apple.
4. Heat butter in a large pan over medium
heat. Add ¼ cup of batter to pan and cook
for 2 minutes on each side or until golden.
Serve hot.
Recipes continued