CakeSnacks
FromTheKitchen
BANANA WALNUT CAKE
May 27, 2016
Another cake made using my LO's favorite fruit - banana! Since she liked the Tokyo banana cake (You can find the recipe here), I thought of letting her try other cakes as well. But, to make sure it isn't too sweet for her and doesn't contain any artificial flavoring like some that are sold outside, I'm baking it myself.
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| Not too sweet and just right! A great way to use very ripe bananas too! |
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| My LO had it for breakfast :D |
This is the second time I'm baking this banana walnut cake. I used a different recipe for the first time. Both cakes turned out quite similar but I prefer this version - slightly simpler and without using the electric mixer (Lesser cleaning!!). Made some adjustments on the amount of sugar and also omitted a couple of things. So here is my version:
Ingredients:
- 2 large ripe bananas
- 1 1/2 cup all purpose flour
- 75g butter, melted
- 70g brown sugar (Use white sugar if you prefer a lighter color)
- 1 large egg, whisked
- 25g walnuts, lightly crushed
- 1 tsp baking soda
- 1/4 cup fresh milk and some extra if batter is too thick
- Preheat oven to 170°C.
- Line and grease a one pound (8.5 x 4.5-inch) loaf pan.
- In a large bowl, mash bananas with a spoon. Add in melted butter and mix using a spatula.
- Stir in sugar and egg. Add in 1/4 cup of milk first and combine well. If batter is too thick, add more and adjust as you go.
Stir in sugar and egg. 
Add milk. - Sprinkle baking soda into the mixture and stir in sifted floor, one third at a time. Fold to incorporate the ingredients thoroughly.
- Lastly, fold in crushed walnuts. Do not over mix!
Add crushed walnuts and fold. - Pour batter into prepared loaf pan and bake in preheated oven for about 50-55 mins, or til the skewer comes out clean in the middle when tested.
Bake for about 50-55 minutes, or til thoroughly cooked. - Cool a few minutes before removing from the loaf pan and continue to cool on rack.
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