Chinese people believe that walnuts are good for our brains, that can help and enhance our memory. Well, I love eating walnuts simply because of its good taste when it’s used to bake banana cakes. As banana contains much goodies, including Vitamin C, potassium and dietary fiber, any cakes baked with bananas are my family’s favourite. Now bananas are cheaper and on sale everywhere here, so I’ve got lots of ripe bananas for cooking. Excellent! The ingredients and method of baking this Banana Walnut Cake is quite similar to the banana butter cake I shared previously. Baking this kind of cake seems to be a piece of cake without any risks of failure at all. Still, many people find it’s not easy to control the texture to their liking. The key to baking a soft banana walnut cake is quite simple. Don’t over-stir the batter, just incorporate the ingredients together. Do you have any other secrets to bake a perfect banana cake?
Prepare a rectangular mould 11.5cmx22cmx6cm
- 100 gm butter, softened at room temperature
- 90 gm brown sugar
- 200 gm ripe bananas, mashed
- 2 eggs (120 gm), whisked
- 50 ml milk
- 120 gm cake flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 55 gm walnuts, roughly chopped
- Preheated oven to 180C (356F).
- Cream the butter with sugar with an electric mixer until light yellow, about 4 to 5 minutes.
- Add 1/3 of whisked egg into butter mixture at a time and mix well between adds. Combine thoroughly. Pour in the milk and combine well.
- Add smashed bananas. Combine well with a spatula or wooden spoon.
- Mix flour, baking soda and salt together. Sift into the banana mixture and combine well. Sprinkle walnuts and fold in. Reserve some walnuts to sprinkle over the surface of batter. Transfer batter into a baking mould. Bake for 40 to 45 minutes, or until lightly brown and cooked through. Test with a needle. If it comes out clean, the cake is done. Slice and serve on a platter. Enjoy!