Banana and Walnut Cake Mamta's
Banana and Walnut Cake
This is a very traditional cake, one of my favourites, that is made in most homes, to very similar recipes. It is easy to make and is best made from slightly over-ripe bananas. It is delicious as well as nutritious. Serves 6-10
4 average sized, over ripe bananas
180 gm. or 6 oz. walnuts
125 gm. or 4 oz. whole wheat flour (chapatti flour)
125 gm. or 4 oz. plain flour or maida
1 full teaspoon baking powder
1 tsp. cinnamon powder
125 gm. or 4 oz. butter, softened at room temperature
180 gm. or 6 oz. soft dark brown sugar
2 large eggs, at room temperature
A small pinch of salt
Zest (grated skin) of 1 lemon (optional)
1 kg. cake tin, greased and lined with a baking sheet.
1 tbs. brown or Demerara sugar
Preheat oven to 350°F or 180°C (10°C less in fan oven), gas mark 4.
Spread walnuts on a plate and toast them in microwave for 4 minutes + 4 minutes on full, stirring in between. You can also roast them in an oven at 180°C, for about 10 minutes. Cool and chop them roughly in a nut chopper or by hand.
Mash 3 bananas in a bowl. Chop the forth one into thick slices or chunks.
Sift the salt, baking powder, cinnamon and both the flours into a bowl.
Add all the butter, sugar, eggs, salt, mashed bananas and zest of lemon.
Beat the mix until smooth and creamy.
Now fold in the chopped banana and walnuts with a wooden spatula, using a figure of 8 movements.
Pour the mix into the cake tin. Tap the tin to spread it evenly.
Sprinkle the sugar on top.
Bake in the center of the oven for 70-80 minutes. Oven times and performances vary, so keep an eye on it after 60 minutes. It should be springy to touch and a skewer inserted in it’s center should come out clean.
Take out of the oven, cool for a few minutes and then turn it out onto a wire rack. When completely cold, wrap in a cling film and store.
You cane serve it fresh and warm, with hot tea. A thin layer of honey on each slice also tastes nice.
Sifting the dry ingredients helps to trap the air and make cakes lighter.