banana and walnut cake

World’s best 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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