Banana and walnut cake

 

 

 

After a very promising start, our summer has become a rather familiar story – rainy, wet and cold. But I can definitely feel summer in the air when the bananas get ripe in the fruit basket after just two days. There are a few things I usually do with them – freeze them, disguise them as a banana milk shake or as ice cream. I promise to post that recipe soon…… since there was no cake at home I decided my other option, banana cake. It is the kind of cake you can eat for snack or as a breakfast…very simple and wholesome.

 

 

I have added walnuts for some texture but whichever nut you have in stock will do – pecans or even peanuts will go very well with bananas. Remember to keep the butter and eggs at room teperature for a while before you start to make the cake.

 

BANANA AND WALNUT CAKE

Ripe bananas-2

Lemon juice -1 table spoon

Butter-150 g

Sugar-150 g

Egg-3

Plain flour-200 g

Baking powder-1 teaspoon

Vanilla extract or vanilla bean

Walnuts -100 g

 

 

 

Method

  • Peel and mash the bananas with a fork, mix with lemon juice and keep aside.
  • Sift the flour with baking powder and keep aside.
  • Chop the walnuts leaving a few to decorate on top.
  • Line a cake tin with baking paper all around.
  • Whisk the soft butter with sugar until creamy.
  • Add eggs one by one and whisk in and then add the sifted flour and mashed bananas, vanilla and chopped walnuts and fold in until well mixed.
  • Spread into the prepared cake tin and decorate the top with walnut pieces.
  • Bake in a pre heated oven 180 degree centigrade for 30- 40 minutes or until it is cooked