Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Banana Walnut Spice Cake Recipe
My Banana Walnut Spice Cake is the perfect snack to enjoy along with my afternoon teatime. It’s moist, delicious, not too sweet & full of yummy banana goodness.
Bananas have long been a very important and essential part of India’s culture, cuisine and diet. They are easily available all year round, are relatively inexpensive, very nutritious and just simply delicious. Bananas are an extremely rich source of potassium and other trace minerals. They aid in both cardiovascular and neurological development and health. Many consider bananas to be the perfect food source and I tend to agree whole-heartedly.
Walnuts are actually the edible seed of the walnut tree. They are a rich source of protein, dietary fiber & antioxidants. My son calls them “brain nuts” because they resemble brains are also very good for your brain ☺.
This recipe is an easy & tasty way to use bananas, especially slightly overripe bananas – which work best. Try making my Banana Walnut Spice Cake for your family today.
BANANA WALNUT SPICE CAKE
2 cups cake flour
2 tsp baking powder
½ tsp ground cinnamon powder
½ tsp ground cardamom powder
½ tsp ground allspice powder
pinch of salt
1¼ sticks unsalted butter, cubed (at room temperature)
½ cup granulated sugar
¼ cup brown sugar, firmly packed
3 large eggs
½ cup sour cream
½ tsp vanilla extract
2 large overripe bananas, mashed
½ cup walnut pieces
confectioner’s sugar for dusting
First, preheat the oven to 350 degrees F. Then using parchment paper, line a 9-inch square/round baking pan & lightly butter the sides & bottom of parchment paper. You can also use cooking spray if you wish. Set aside until needed.
In a large mixing bowl, sift together the cake flour along with the baking powder & spices (ground cinnamon powder, ground cardamom powder, ground allspice & salt). Set aside until needed.
Now using an electric mixer on medium high speed, beat together the butter with both the granulated sugar & the brown sugar for 2-3 minutes or until the mixture is light and fluff. Now slowly, start adding the eggs – one at a time. Now reduce the mixer speed to low and carefully start adding in the flour in batches with along with the sour cream, vanilla extract & mashed banana. Then stir in the walnut pieces & carefully pour the cake batter into the parchment lined & lightly buttered baking pan.
Bake the cake on the center oven rack for 35–40 minutes or until a toothpick inserted in center comes out clean. Let the cake cool on wire rack for 30 minutes. Then to remove the cake, simply loosen sides & then turn onto the cooling rack. Carefully peel off parchment paper & flip the cake so that it is right side up. Sprinkle the top liberally with the confectioner’s sugar before serving. Feel free to add a dollop of whipped cream or some vanilla ice cream on the side.
Feel free to add some butterscotch chips to the cake batter for a lovely & delicious flavor. You can also use pecans in place of the walnuts.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
Content copyright © 2015 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.