A western traditional version of the banana cake, it’s flavourful and comforting.
Packed to the brim with bananas and toasted walnuts, it has great texture, yet rose so evenly. I reduced and change to brown sugar only, resulting in even more complex flavours.
Recipe (for a 9″ by 5″ loaf tin, adapted from Nigella)
400g (when weighed with skin) ripe banana, mashed
125g unsalted butter melted
100g brown sugar (reduced a lot)
175g plain flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
60g chopped walnuts, light toasted before use
1. Mix flour with baking powder, baking soda, with a spoon and set aside.
2. In a large mixing bowl, whisk with hand or stand mixer the brown sugar and melted butter till blended.
3 . Add eggs 1 by 1 and whisk well after adding each one. Add in mashed banana and salt, whisk. Add in vanilla extract, whisk.
4. Add in the flour mixture in 3 parts, using a spatula to mix well after each addition.
5. Pour into baking tin and bake at 170 deg C for about 40 to 50 min. At the 10 minute point, you can place sliced banana on top for decoration. These taste really good after being caramelized.