Found a really simple banana cake recipe from WendyinKK. This recipe separates the dry (sugar and flour) and wet ingredients first before combining them together. This is the first time I come across a recipe that combines sugar with flour before adding them to the wet ingredients. I also replaced oil with brown butter and I love how it complements the toasted walnuts. I made 1/3 of the original recipe to fit my small loaf pan. You don't have to reduce the amount of sugar as it isn't too sweet. Replace sugar entirely with brown sugar if you prefer a darker / "browner" cake. Please refer to the Wendy's blog for the original measurements if you are making a normal loaf cake. 

If you are able to resist diving into a slice after baking, this cake tastes even better the next day! Only cut it when it is fully cooled (a good 4-6 hours will be great). 

Ingredients: 

100g All Purpose Flour 

1/2 Tsp Baking Soda 

26g Brown sugar

40g Caster sugar

1 Egg

100g Mashed banana 

60g Butter 

60g milk + 1 tsp lemon juice

15g toasted walnuts 

1. Toast walnuts at 175 degrees celcius for 10-12 mins 

2. Prepare the brown butter. Melt butter over the stove over medium heat. It is ready when butter starts turning amber and you are able to smell the nutty aroma. Pour it in the mixing bowl and let it cool. 

2. Add mashed banana, egg and milk to the brown butter and mix well. 

3. Sift flour and baking soda into a bowl and mix well with sugar. 

4. Add dry ingredients to wet ingredients. Mix well and pour batter in a greased loaf pan. Add walnut toppings

5. Bake in a preheated oven at 170 degrees celcius for 40-45 mins.