INGREDIENTS
Ripe Banana 110g
Egg 1 nos
Brown sugar 50g
Butter (melt) 40g
Rum 30g
Low Protein Flour/Cake flour 90g
Cocoa Powder 10g
Baking Powder 5g
Choco Chip 40g
Decorate:
Pecan/ Walnut/ Almond
PREPERATION
1. Preheat the oven to 180c for 10-15 minutes
2. Grease a cake pan and line with a parchment paper.
3. Insert butterfly whisk. Place banana, brown sugar, butter, egg and rum in mixing bowl, mix 2 min/speed.
4. Sieve in cake flour, cocoa powder, baking powder, mix 30 sec/speed 2.
5. Add chocolate chips, mix 10 sec/speed 2.
6. Transfer batter to prepared cake pan [21cm x 8cm x 5cm] or muffins pan. Put some roasted pecan nuts on top of cake.
7. Bake for 36-40 minutes (180°C) or until a cake tester skewer comes out clean when inserted in the centre of the cake. Allow cake to cool in cake pan for 5 minutes then transfer to a cooling rack to cool completely.
8. Slice and serve. Enjoy!
