banana and walnut cake

Best Ever Banana And Walnut Cake – The best cake to make with over riped bananas in your fruit basket

This beautiful cake with delicious fruity twist is a classic treat that you would love to make again and again to share with all your friends and family.  The taste, scent of bananas and the crunchiness of walnuts is a real temptation!

While trying to make something similar to Starbuck’s banana and walnut cake, I ended up creating something far better and simply irressistable, much to my delight and utter surprise – and of my friends.  Adding golden syrup, milk and lemon juice on impulse didn’t disappoint me, as they all nicely blended into a fountain of flavours, highlighting the taste of bananas.

Over-riped bananas with black patches on the skin are the best for this cake, as they are high in flavour and moisture, which in turn gives a delicious scent and taste to this cake.  Also, do not forget to add brown sugar as it gives a beautiful broze browen colour to the cake

Let’s gather the necessary ingredients to make it:

 Over riped bananas  2 large
 Soft brown sugar  170 g
 Margerine or butter (melted)  150 g
 Self raising flour  225 g
 Eggs  2
 Fresh milk  2 tbsp
 Golden syrup  1 tbsp
 Salt  3 pinches
 Lemon juice  1 tsp
 Bicarbonate of soda  1 & 1/2 tsp
 Walnuts crushed (extra handful for sprinkling on the top)  60 g
Golden syrup  1 tbsp

Let’s make :

Set the Oven to 180 C

Cream it

  • Soften butter or margerine
  • Cream with sugar using an electric hand mixer
  • Add eggs one at a time beating after each addition
  • Beat for 2 mins until creamy
  • Add salt and bicarb to flour and sieve on to the batter
  • Add lemon juice and vanilla
  • Add golden syrup
  • Using a wooden spoon or spatula, mix all into a smooth batter
  • Add crushed walnuts and give a good mix with the spoon

Tray it

  • Rub butter inside walls of the tray
  • Sprinkle flour and shake until all sides are coated
  • Spoon the batter into a loaf tin
  • Sprinkle a handful of crushed walnuts on the top

Bake it

  • Place in the upper bottom shelf of the oven
  • Bake for 30 – 40 mins or when stabbed with a skewer, it should come clean
  • After 1/2 hr, if the top of the cake is browned but the middle is still soggy, cover the top with a foil paper or baking sheet and bake further more
  • After 40 mins stab a skewer into the middle and check if it comes clean
  • Take out of the oven
  • Let the cake rest in the tray itself for 10 mins
  • Take out and wrap with a foil paper and keep until it cools down completely (This will evenly distribute the warmth and make the cake moist)

Serve it

  • Take a long break knife and dip it in boiling water for 2 mins (This will prevent the cake from crumbling while cutting)
  • Take out and wipe out the water
  • Now cut the cake into dainty slices
  • Serve with a hot cup of coffee or tea
  • Enjoy!
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madeira cake

Madeira Cake – A traditional English teatime treat

madeira cake

Madeira cake is a traditional English cake, which was served with a glass of wine in olden times.  It , however,  has become a popular teatime treat across the country now a days with nostalgic resonance.

You will notice that there is no baking powder or bicarbonate  soda in this recipe. Hence, the cake doesn’t rise but gives a soft, yet firmer texture to it.  There are a lot of variations to this cake, but none can beat this simple plain cake with it’s dainty yellow colour, especially when it teams up with a steaming mug of tea.

Bake this cake in a loaf tin as it gives the cake the shape of a loaf, particularly, the slices look nice and unique in shape.

download

  What you need to make this :

 Butter 220 g
Caster sugar 140 g
Self raising flour 170 g
Plain flour 3
Eggs 3g
Milk 2 tbsp
Lemon juice 2 tsp
Salt 2 pinches

Let’s make it:

Set the oven to 180 C.

Cream it

  • Beat sugar and butter together until creamy.
  • Add eggs one by one and beat after each adding.

Flour it

  • Mix both flours together and swift onto the batter holding the sieve a little above.
  • Mix with a wooden spoon, gently folding.
  • Add milk, lemon juice and salt.
  • Mix with the spoon until all come together into a smooth batter.

Pour it

  • Line up a loaf tray and pour the batter into it.
  • Give a shake and drop gently onto the kitchen top. This will let the air bubbles to escape and.

Oven it

  • Place in the oven and bake for 15-20 mins.
  • Remove from the oven, let it sit for 5 mins and remove from the tray.
  • Transfer on to a cooling rack.

Serve it

  • Slice with a long knife, dipped in hot water and wiped dry.
  • Enjoy with a steaming mug of tea.

Important : After 15-20 mins, if the top has already got a nice, golden colour, but the middle of the cake is wet and unbaked (Insert a skewer and check), cover the top  loosely with a foil paper, shut the oven door and bake for another 5 mins.  This will allow the middle to be baked and the top to remain as it is.

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