Walnut Banana Cake
A pebbly, deeply banana-scented loaf — ripe bananas blitzed with two sugars for caramel depth, folded into a cinnamon-spiced batter and studded with chocolate chips and toasted walnuts.
Per serving
Ingredients
- 1 1/2 cupsMaida
- 1 tspBaking powder
- 1/2 tspBaking soda
- 1/2 tspSalt
- 1/4 tspCinnamon powder
- 1/2 cup (120 g)Granulated white sugar
- 100 gGranulated brown sugar
- 3 to 4Bananas, very ripe
- 60 mlMelted butter
- 1 tspVanilla essence
- 1 tspLemon juice
- 2 tbspMilk
- 1/2 cupChocolate chips
- 1/4 cupWalnuts, chopped
Method
- 1
Sieve maida, baking powder, baking soda, salt and cinnamon together.
- 2
In a blender or food processor blitz both sugars first to break them down, then add the peeled bananas and blend to a smooth pulp.
- 3
Pour the banana-sugar pulp into a bowl. Whisk in the melted butter, lemon juice and vanilla.
- 4
Fold the dry mix into the wet in 2 additions just until no streaks remain. Add the milk to loosen the batter to a thick ribbon consistency.
- 5
Fold in 3/4 of the chocolate chips and 3/4 of the walnuts. Pour into a greased and lined loaf tin and scatter the rest of the chips and nuts on top.
- 6
Bake in a preheated 170°C oven for 35 to 40 minutes until deep brown and a skewer comes out with a few moist crumbs. Cool in the tin 10 minutes, then on a rack before slicing.