Who isn’t a fan of the classic Banana Walnut Loaf Cake? I surely love the cake-it’s moist, tender yet stable enough to be sliced. And the burst of flavour from the ripe bananas, OH My God! Pure Heaven!!
I simply love the idea of everyday cakes. They provide so much comfort and warmth. They can be served with your favourite tea or coffee or can be eaten any time of the day (or night!)
Since childhood, I have been eating delicious banana bread loaf, and as I grew up, I had to bake it myself. For the twist, I added walnuts which bring a great crunch to every bite.
The recipe I have for you today is the perfect one you’ll need. You can bake a soft, moist, and yummiest banana walnut cake with just a few readily available ingredients.
Why You’ll Love This Recipe?
- Perfect Texture: We all want to bake moist and tender cakes when it comes to tea cakes. This recipe gives you exactly that. The cake is simply perfection, with soft crumbs and tenderness due to ripe bananas.
- Simple Ingredients: The cake does not require any fancy ingredients. All the ingredients needed for the recipe are easily and readily available in your kitchen. This means you can bake it any time when you crave it!
- Crowd Pleaser: I’m sure you have guests coming often, right? Worry no longer when you have this delicious cake to serve them. I’m sure they will fall in love with it that they will ask for more!
Important Ingredients Used In The Recipe
- Bananas: Perfectly ripe bananas are key to this recipe. Too ripe, it will make the cake dense and too raw; they will not moisten the cake and won’t have good flavour as well. So, choose the right bananas – the ones that have spots and are tender in touch.
- Almond Flour: Giving a unique nutty flavour, i have added almond flour to the cake. It also adds a great soft texture to the cake.
- Oil: Talking about tenderness and moistness, oil is one such fat that provides both. Being in the liquid state; it helps keep the cake moist from the inside after baking. Even after storing at room temperature for a couple of days, the cake remains soft.
- Rising Agents: Both baking powder and baking soda are used in the recipe as they provide the height/rise to the cake and extreme softness as well.
- Walnuts: Walnuts acts as a great contrast to the overall texture of the cake. The crunch from the but cuts the tenderness of the cake and gives a great tasting g experience.
- Lemon Juice: Since bananas turn brown fast, lemon juice, when added to mashed bananas, helps slow down the oxidation process in the recipe.
- Nutmeg Powder: Nutmeg gives a nice and unique flavour to the cake. it blends well with the flavours of banana and brown sugar.
How To Make Banana Walnut Cake
Preparation: Start by collecting all ingredients that are required to make the recipe. Prepare a bread tin with 7.5×3.5 inch dimensions by greasing it with oil and placing butter paper at the bottom. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan).
Mash Bananas: The first step is to lightly mash bananas in a mixing bowl using a fork. Do not use a hand beater or blender to mash them, as that would convert them into puree. Once the bananas are done, add the lemon juice and mix it.
Wet Ingredients: Add the oil, vanilla essence and eggs to the mashed bananas. Mix them well so that all the ingredients are incorporated thoroughly.
Add Sugar: After adding the wet ingredients, add the brown sugar and continue mixing with a spatula.
Dry Ingredients: It’s time we add the sifted dry ingredients to the batter. So fold in all-purpose flour, baking powder, baking soda, salt and nutmeg powder. Combine this ensuring no lumps are there in the batter.
Chopped Walnuts: Lastly, add the flour-coated chopped walnuts to the batter and give it a final mix.
Bake: Transfer the batter to the prepared bread tin and garnish with more chopped walnuts. Bake the cake at 180C (OTG mode: lower rod only) for 35-40 minutes. Check the doneness by inserting a toothpick in the center; it should come out clean, or you can have cooked small crumbs.
Chef’s Tips For The Recipe
Coat Walnuts With Flour
To prevent the walnuts from getting sunk at the bottom of the cake, you must coat them in flour before adding them to the batter. Do not skip this step.
Tip For Oven
Use an oven thermometer to monitor the inside temperature throughout the baking process. Keep the tin in the middle rack of the oven to get even heating. Do not open the oven door Frequently (especially in the first half of the baking time), as that would drop the oven temperature, and the cake can deflate.
How To Store Banana Walnut Cake
Once the cake is baked, cool it completely before storing it in any container.
Cling-wrap the cake and keep it in an airtight box. It can be consumed within 4-5 days when kept in the refrigerator.
You can even freeze it for two months.
More Easy Recipes
Do you love making travel cakes/ tea cakes? Then try our other recipes:Print
- 2 Nos. Bananas
- 120g All-Purpose Flour
- 30g Almond Flour
- 75g Brown Sugar
- 1/2 + 1/4 Tsp Baking Powder
- 2g Baking Soda
- 50g Chopped Walnuts
- 75g Refined Oil
- 30g Eggs
- 1 Tsp Lemon Juice
- 1/2 Tsp Vanilla Essence
- 1/8 Tsp Nutmeg Powder
- Pinch of Salt
- Prepare rectangular bread tin with dimensions 7.5×3.5 inches and grease it with oil. Place butter paper at the bottom as well. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan).
- In a bowl, mash the bananas using a fork and add lemon juice to it.
- Now, add the wet ingredients- oil, vanilla essence and eggs and mix until combined.
- Mix in the brown sugar into the mixture and combine.
- Next, sieve in the dry ingredients, which are all-purpose flour, baking powder, baking soda, salt and nutmeg powder. Give everything a good mix.
- Lastly, coat some chopped walnuts in flour and fold them into the batter.
- Transfer the batter to the prepared rectangular bread tin and bake it at 180C (OTG mode: lower rod only) for 35-40 minutes or until a toothpick comes out clean when inserted in the centre.
- Let the cake cool down completely before de-moulding and slicing.
- Prep Time: 10 minutes
- Cook Time: 35 to 40 minutes