Banana and walnut cake-Starbucks

Banana And Walnut Cake – Better Than what Starbucks’ offers

Banana and walnut cake -Starbucks
Banana and walnut cake - Starbucks
Banana and walnut cake - Starbucks

The intoxicating scent and sweetness of bananas and the crunchiness of walnuts make this cake the ultimate best you can ever dream of a tea-time cake!

In the process of trying to produce something similar to Starbucks’ banana and walnut cake, I ended up creating something far better and simply irresistible.  Adding a generous amount of lemon juice did the miracle of incorporating the tastes of all the ingredients included. Also, drizzling a spoonful of golden syrup out of impulse brought wonders to the flavours! No need of describing the taste and flavours, please do make this gorgeous cake and let me know whether it won over the Starbucks’ version.

Over-riped bananas with black patches on the skin are the best for this cake. They are high in flavour and moisture, which in turn gives a delicious scent and taste to this cake.

Over-riped bananas – best for banana cake

Necessary ingredients:

 Over- riped bananas 2 large
 Soft brown sugar 170 g
 Margarine or butter (under room temp) 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 and another handful for sprinkling on the top) 60 g
Let’s make :

Set the Oven to 180 C

Mash the bananas
  • Using a fork gently mash the bananas and keep aside
Cream the batter
  • Cream margerine with sugar using the electric hand or stand mixer
  • Add eggs one at a time,  beating after each addition
  • Beat for 2 mins until creamy
  • Add the mashed banana and beat just one round
  • Add salt and bicarb to flour and sieve on to the batter
  • Add lemon juice and vanilla
  • Using a wooden spoon or spatula, mix all into a smooth batter
  • Add crushed walnuts and give a good mix with the spoon
Prepare the tray
  • Best choice is the classic loaf tray for this cake
  • Rub butter inside walls of the tray and sprinkle flour until all sides are coated or lay a parchment paper
  • Spoon the batter into a loaf tin
  • Sprinkle a handful of crushed walnuts on the top
Bake
Into the oven
After 20mins, if the middle is not cooked but the top is browned, cover with a baking paper and continue further baking for 10 mins
Take out of the oven
  • Place in the  bottom shelf of the oven as this is a very wet cake and needs to be baked nice and slow
  • Bake for 20-30 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 furthermore
  • After 10 mins stab a skewer into the middle and check if it comes clean. If not bake 5 more mins
  • Take out of the oven
  • Cover with a kitchen towel and let the cake rest in the tray itself for 15 mins. This therapy will make the cake super moist
  • Drizzle some golden syrup on the top
  • Now, you can serve straighaway or place in the fridge for half an hour before serving.
Serve
  • Take a long bread knife and dip it in boiling water for 2 mins. Wipe the water  (This will prevent the cake from crumbling while cutting)
  • Now cut the cake into dainty slices very gently as the walnuts can come between the knife
  • Serve with a hot cup of coffee or tea
  • Store the rest in the fridge.

Lemon Drizzle Cake – Delicious lemony cake topped with lemon drizzle icing

Lemon Drizzle cake

This heartwarming, moist and crunchy on the top Classic Lemon Drizzle Cake is a real winner!

Experience the joy of pouring lemon syrup on the cake and watch how it dances a little while on the top and slowly sink beneath the spongy layers.  But the best part is drizzling the lemony icing on the top, making pretty waves.  If you fancy a bit more tangy flavour, do not hesitate to add an extra spoon full of lemon juice.

Let’s start now.

You will need the following ingredients:

 Self raising flour 175 g
 sugar – white 175 g
 Butter / spread 175 g
 Eggs – large 2
 Salt 2 pinches
 Lemon juice 2 tbsp
 Lemon zest 1/2 tbsp
 Milk 3 tbsp
 Baking powder 1/2 tsp

Let’s make :

  • Set the oven to 160 C.

Cream the batter

  • Cream butter and sugar using an electric mixer
  • Add eggs, one at a time, beating after each adding

Mix flour

  • Mix flour, salt and baking powder together and swift onto the batter using a sieve
  • Add lemon zest, lemon juice and milk
  • Mix all with a wooden spoon until everything combines into a smooth batter
  • Line up a loaf tray and pour the batter in

Bake

  • Bake for 30 mins or until a skiver comes out clean
  • Take the cake out of the oven and leave to rest for 5 mins in the tray
  • Stab all over the cake with a skiver
  • Take out and place on a wire rack
lemon drizzle

Make the lemon syrup

  • Mix 3 tbsp of lemon juice with 3 tbsp of granulated sugar.
  • Heat up only until the syrup gets warm. (do not boil)
  • Pour over the cake while the cake is still warm.
  • Leave to cool.

Lemon Icing

  • Simply mix 4 tbsp of icing sugar with 3 tbsp of lemon juice.
  • Now pour over the cake.
  • Let it drizzle from sides.
  • Your cake is ready to serve.