If you're looking for a delicious and easy dessert to make, then look no further than this banana walnut cake recipe. The combination of ripe bananas and crunchy walnuts makes for a perfect balance of flavors and textures. Plus, it's a great way to use up those overripe bananas that you have sitting on your kitchen counter. This cake is moist, fluffy, and perfect for any occasion.
Prep Time
The prep time for this banana walnut cake is approximately 15 minutes.
Cook Time
The cook time for this banana walnut cake is approximately 45-50 minutes.
Ingredients
For this cake, you will need: - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, at room temperature - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 3 ripe bananas, mashed - 1/2 cup chopped walnuts
Equipment
To make this banana walnut cake, you will need: - One 9-inch cake pan - Mixing bowls - Measuring cups and spoons - Electric mixer or a whisk - Spatula
Method
1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with butter or cooking spray. 2. In a mixing bowl, whisk together the flour, baking soda, and salt. 3. In a separate mixing bowl, use an electric mixer or whisk to cream the butter and sugar together until light and fluffy. 4. Beat in the eggs, one at a time, and then add the vanilla extract. 5. Add the mashed bananas to the wet ingredients and mix until well combined. 6. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 7. Fold in the chopped walnuts. 8. Pour the batter into the greased cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. 9. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Notes
- Be sure to use ripe bananas for this recipe as they will be sweeter and easier to mash. - You can substitute the walnuts for pecans or almonds if you prefer. - This cake can be stored in an airtight container at room temperature for up to 3 days.
Q: Can I make this cake without walnuts? A: Yes, you can omit the walnuts or substitute them for another type of nut. Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can use whole wheat flour, but keep in mind that the texture and flavor may be slightly different. Q: How do I know when the cake is done? A: Insert a toothpick into the center of the cake, and if it comes out clean, then the cake is done.
Recipe Tips
- Make sure the butter is at room temperature before using it in the recipe. - Don't overmix the batter, as this can result in a dense and tough cake. - For an extra moist cake, add 1/4 cup of sour cream or Greek yogurt to the wet ingredients.
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