banana cake 香蕉核桃蛋糕 (蛋奶素)

dry ingredient:

1 1/2 cup quinoa flour

1/3 cup brown sugar

2 1/4 tsp baking powder

3/4 cup grape nut cereal

1/2 cup walnut

1/2 cup dry milk powder

1/4 tsp nutmeg

1/4 tsp vanilla

wet ingredient:

2 eggs

1/4 cup water

1/4 cup (3.5 Tsp) butter

1- 1/2 cup ripe banana

Procedure: Mix the dry and wet ingredient separately, then blend both together. Bake in a 9x9 pan at 350 F for approximately 25 minutes.

Note: The original recipe does not require nutmeg and vanilla. I substituted walnut with raisin, and used brown sugar instead of regular sugar with slightly less than that which was required. Instead of using 1/4 cup (approx. 4 Tsp) butter, I used 3 1/2 Tsp of butter. I added more banana than that which was required (1 cup), and used less grape-nut cereal (approx. 1/2 cup). Instead of a regular rectangular container for baking the banana bread, I used a square pan which is less steep, hence the baking time is reduced from 50-55 minute to approx. 25 minutes.

Result: Walnut, nutmeg and vanilla give off a nice and warm fragrant to the banana cake.

For improvement: Next time, I would try to use honey instead of sugar, yogurt (1/4 cup + 1/2 cup) instead of dry powder milk and 1/4 cup water.