- 10 mins
- 55 mins
Ingredients
- 1/2 cup Butter, room temperature
- 1 cup sugar
- 2 large Eggs, room temperature
- 3 medium Banana, mashed
- 2 cups/250 grams/8.82 oz All Purpose Flour (Grandma Mills used Gold Medal)
- 1.5 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 1 cup Walnuts, optional (or other nut)
- Optional Add Ins
- 4 oz Chocolate Chips
- 4 oz Toffee Chips
Preparation
Step 1
In a medium bowl, mix together butter, sugar and eggs.
2.Beat at high speed until light and creamy, making sure to scrape the sides of the bowl, so that all sugar is mixed into the butter and eggs.
3.Add the mashed bananas and mix to combine.
4.Add all dry ingredients, except walnuts and beat until batter is smooth.
5.Fold in walnuts and/or chips, if using.
Conventional Oven
1.Pour into greased/floured 8 inch loaf pan.
2.Bake at 350° 60-70 minutes.
3.Remove from pan and cool on rack.
Pressure Cooker
1.Grease 7 inch Push Pan/Spring Form Pan or 6 cup Bundt Pan
2.Line the bottom with a parchment round or paper, if you like.
3.Pour in batter and smooth it out so batter is level.
4.Add 1.5 cups of water into Pressure Cooker cooking pot.
5.Place Trivet in Pressure Cooker cooking pot.
6.Place cake pan on Trivet. Lightly cover the pan with a piece of paper towel and then a piece of foil.
7.Lock on lid and close Pressure Valve
8.Cook at High Pressure for 55 minutes.
9.When Beep sounds, allow a 10 minute Natural Pressure Release.
10.Allow cake to cool in pan