Banana Walnut Cake

Hello all. I have shared many banana cake recipes earlier in the blog. As you all might be aware, I usually do not bake cakes with eggs. But when a friend wanted a banana cake for her husband’s birthday and that too with eggs, I couldn’t say No and this is what I made for her. The cake was absolutely delicious, soft, moist and very flavourful. I made a small loaf just to see the crumb texture and to taste it. Please type banana cake in the search bar of the blog to see the other eggless banana cake recipes.

Banana cake or sometimes referred to as banana bread is one of the most simplest cake recipes ever. And most importantly the easiest way to get rid of those overripe bananas sitting in one corner of your kitchen. Always remember to use ripe bananas. You may increase the amount of sugar by a tablespoon or so. I have used 1 robusta banana and 2 small yelakki bananas. You may choose any variety of your liking. As always, I use a 240 ml cup. I bake my cakes in the lowest rack of the oven. I am using a Borosil Prima 60 litres oven. You can read a detailed review by clicking here.

So let’s jump right into the recipe and get started. Till my next post, stay healthy and enjoy baking.

Ingredients:

• Ripe bananas 125 gm
• All purpose flour 1.5 cups (200gm)
• Salt a pinch
• Baking powder 1 tsp
• Baking soda 3/4 tsp
• Jaggery 50 gms
• Granulated sugar 100 gms
• Butter 1/4 cup (56 gm)
• Oil 2 tbsp
• Eggs 2
• Walnuts as required
• Milk 1/2 cup (120 ml)
• Cinnamon powder 1 tsp
• Vanilla extract 1 tsp

Method:

• Preheat the oven to around 160-170 degree Celsius for ten minutes. I use both rods with the fan mode on settings for all my bakes.
• Line a seven or eight inch round cake tin or a standard 8/9 inch loaf tin with parchment paper or grease it with butter and dust it with flour. Tap out the excess flour.
• Mash the ripe bananas with the help of a fork. Add melted butter, oil, milk, jaggery and granulated sugar and combine well.
• Add the eggs one by one and whisk gently. Pour in the extract and mix well.
• Sieve the flour along with the salt, cinnamon powder and the leavening agents two to three times.
• Pour the wet ingredients into the dry mixture and fold gently till there are no dry flour patches.
• Transfer the batter into the prepared cake tin and tap it to remove the air bubbles.
• Sprinkle loads of walnuts on top top.
• Place the tin on the lower rack or one above the lowest rack and bake for 45-55 minutes or till a toothpick inserted into the centre comes out clean.
• Transfer the tin on a cooling rack and cool for 5-8 minutes.
• Loosen the edges with a spatula or knife and transfer the cake onto the cooling rack. Cool it completely.
• Cut and enjoy 🙂

Notes:

• Use all ingredients at room temperature.
• Always preheat the oven at the prescribed temperature.
• Use good quality ingredients.
• Make sure all your leavening agents are well within expiry dates.
• Allow the cake to cool completely before slicing.
• Store the leftover cake in an airtight container. In hot and humid places, it’s safer to refrigerate the cake after a day or so.
• Make sure that the walnuts are fresh as they tend to go rancid very soon.