Our little country kitchen has been given a much-needed makeover (yay). The extra space along with the cooler Autumn weather has inspired me to bake.
Among the three desserts I whipped up this weekend, the Banana Walnut Bread Cake was a firm favourite.
This recipe is relatively simple. I made the wet and dry mixtures the night before so I could pour and bake early the next morning. This cake is substantial enough to feed about 10 people for morning tea, comfortably.
Note: The walnuts are from a tree on our farm, but are optional if they are difficult to find. The cake pan is this one from New World, but this one from Warehouse Stationary would also suffice.
INGREDIENTS:
For the cake...
6 ripe bananas
1 cup (230g) unsalted butter
1 cup buttermilk (or make your own)
4 teaspoons pure vanilla extract (or maple syrup)
2 cups brown sugar
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
For the frosting...
1 cup walnuts
2 cups powdered sugar
6 tablespoons milk
2 teaspoons vanilla extract (or maple syrup)
1/3 cup butter diced into small cubes
METHOD:
Pre-heat oven to 180C. Grease cake pan.
In a medium bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas, mix until combined. Add in buttermilk, vanilla, sugar; mix until well combined.
Add dry ingredients: flour, baking powder, baking soda, and salt. Mix to incorporate.
Pour mixture into the prepared cake pan. Bake for 1 hour or until a butter knife comes out clean.
Remove from the oven and allow to cool completely before icing.
Prepare the frosting...
Mix all ingredients (aside from walnuts) in a bowl with a stick / hand blender until thick and creamy.
Once cake has cooled, spread evenly on top and sprinkle with walnuts.
Serve warm with coffee or tea.
I hope you enjoy this cake. Let me know in the comments if you've tried it and if you'd like to see more recipes here on our journal page.
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