I’ve always had a special place in my heart for homemade cakes, and this Banana Walnut Cake is no exception. It’s my go-to recipe whenever I find myself with some overripe bananas and a craving for a cozy, comforting dessert. This cake is moist, rich, and filled with the distinctive flavors of bananas and walnuts, making it a delightful treat for any occasion. Not to mention, it’s a fantastic way to use up those bananas that are a little past their prime. Now, before we dive into the recipe, let me give you a bit of background on this delicious cake. Banana Walnut Cake, as the name suggests, is a cake that combines ripe mashed bananas and walnuts. It’s quite popular in various cultures, and it’s not hard to see why. The combination of the sweet, soft banana and the crunchy, nutty walnut is truly a match made in heaven. Plus, the walnuts add a delightful crunch that beautifully contrasts the moist, tender crumb of the cake. In terms of cooking tips, there are a few things to keep in mind. First, make sure your bananas are ripe – the riper, the better. Ripe bananas are sweeter and more flavorful, which makes for a tastier cake. Second, don’t skimp on the walnuts. They add a wonderful crunch and a delicious nutty flavor that perfectly complements the sweetness of the bananas. Lastly, don’t rush the baking process. This cake needs time to bake properly, so be patient and let it do its thing in the oven. Trust me, it’s worth the wait.
Ingredients
- 3/4 c. shortening (butter)
- 2 1/4 c. sugar
- 3 c. cake flour, sifted
- 1 1/2 tsp. vanilla
- 3/4 tsp. salt
- 1 1/2 c. chopped walnuts
- 6 Tbsp. sour milk
- 1 1/2 c. banana pulp
- 3 eggs, beaten well
- 3 tsp. baking powder
- 3/4 tsp. soda
Baking Instructions
- Cream shortening and gradually add sugar; cream together until light and fluffy.
- Add eggs.
- Sift flour before measuring, then add baking powder, soda and salt.
- Add the sour milk and flour mixture, alternating with the egg, sugar and butter mixture.
- Beat after each addition.
- Add banana pulp; beat well.
- Add nuts.
- Pour into greased Bundt pan.
- Bake at 350° for 50 to 60 minutes.
Calorie: 500
Total cooking time: 1 hour
Difficulty level: Medium
The Great Banana Walnut Cake Saga
Here we go, folks! It’s time for another culinary escapade, and today’s star of the show is the Banana Walnut Cake. I’m armed with shortening, sugar, cake flour, vanilla, salt, walnuts, sour milk, banana pulp, eggs, baking powder, and soda. Let’s hope the kitchen won’t look like a tornado passed through when we’re done!
The Creaming Chronicles
First off, we’re creaming 3/4 c. of shortening (butter, for the uninitiated) and gradually adding 2 1/4 c. of sugar. We want it light and fluffy, like a cloud of sweet, buttery delight. This process requires a degree of patience which, let’s face it, I rarely possess. But to make the cake gods happy, I’ll try my best.
Eggs-travagant Additions
Next, we’re adding 3 eggs, beaten well. I always find this part amusing. Beating eggs is like going through a relationship – it starts all sunny-side up, then after a few whisks and twirls, it’s all scrambled and messy. But hey, at least it tastes good!
Flour Power
Now, we sift that cake flour. Remember, it’s not just flour – it’s *cake* flour. A whopping 3 cups of the stuff. Then we add the baking powder, soda and salt. Sifting flour always reminds me of a mini snowstorm in the kitchen. I try to be all dainty about it, but end up dusting myself and everything nearby.
Milk and Mix
Time for the sour milk! Don’t worry, it’s not expired – it’s just got a little attitude. We add 6 Tbsp. of it, alternating with the flour mixture and egg, sugar, and butter mixture. Beating after each addition. I’ll be honest, it’s a bit like a workout. Who knew baking could be so physically demanding?
Banana Drama and Nutty Affairs
Up next, we add 1 1/2 c. of banana pulp and beat it well. I always find mashing bananas oddly satisfying. It’s like stress relief, but tastier. Then we add 1 1/2 c. of chopped walnuts. I like to pretend that I’m a squirrel preparing for winter, stashing my nuts away. Except in this case, they’re going into a cake, not a tree.
Into the Oven
Finally, we pour all this goodness into a greased Bundt pan and bake at 350° for 50 to 60 minutes. This is the suspenseful part. Will it rise? Will it burn? Will the smoke alarm go off again? Only time will tell!
The Waiting Game
Waiting for it to bake is like the final season of your favorite show – you’re anxious, excited, and praying it doesn’t disappoint. You can use this time to clean up the kitchen, or if you’re like me, sit on the floor with a spoon and the leftover batter, contemplating life.
The Grand Reveal
And voila! Our Banana Walnut Cake is ready. It looks glorious, smells heavenly, and hopefully tastes even better. I’d like to say I’ll wait for it to cool before I have a slice, but we all know that’s a lie.
So there you have it, my friends. Another day, another cake, another mess in the kitchen. Until the next time we meet for another round of culinary chaos, happy baking!
