Jan 01 2008
Banana Walnut Cake
Well..its a brand new year and I thought of starting it off with a great but simple cake. Initially I thought of a baking a chocolate cake..but it takes a bit more time so i decided I will make banana walnut cake. Its best to use ripe bananas in this recipe. There is one interesting thing which i want to share about banana..may be its a known fact but i figured out quite late. I usually buy at least a bunch of bananas. Once I was in usual hurry and pulled out a banana leaving the stalk. After a while it started giving out some odour and some black insects started flying around. I still dont know how those insects came in..but i totally freaked out and threw the bunch away. But now, i have realised one thing, as long as you break the banana along with the stalk..no odour will be released hence..no insects. I was somehow very relived after this experience…thats why i wanted to share this experience. I feel US homes are loaded with invisible fungus…lol but anyway back to my banana walnut cake recipe..you can top it with chocolate syrup and it tastes delicious.
Ingredients
1 cup brown Sugar
1/2 cup Butter, unsalted
3 Eggs whiles
11/2 cup All Purpose Flour
1 tsp. Vanilla Extract
1/2 cup milk
1tsp Baking Soda
1/2 tsp baking powder
3 Mashed Bananas
1 cup Chopped Nuts (walnut)
half cup raisins
1 pinch Salt
Method
- Pre-heat oven at 350 degree Fahrenheit (175 degree Celsius).
- Grease and flour the cake pan.
- In small bowl mix together flour, baking soda and salt. Separate the egg and keep aside.
- Cream butter and sugar. Add egg and vanilla extract beating well.
- Mix in the mashed bananas and add milk.
- Add flour mixture alternately with the milk to the creamed mixture. Mix only to combine, and not too much.
- Stir in the nuts. Pour the batter into the pan
- Bake at 350-degree Fahrenheit for 30 minutes or until test done.
- Remove from oven and cool it.
Note: For testing use a toothpick. Pierce toothpicks into the cake if it comes out clean without sticking. It means cake is done
