Banana and Walnut Cake

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This cake is super fluffy, moist and finger-licking delicious! I’ve always been a massive fan of banana cake and after trying a lot of different recipes from cookbooks and online, I think I’ve finally come up with the perfect recipe- the whole family agrees that this one is a winner (and that doesn’t happen often)!

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Our fruit bowl at home is overflowing with bananas pretty much all year round, and sometimes they just don’t all get eaten. The great part about this recipe is that it can be made using over-ripe bananas, so nothing goes to waste! The browner the bananas, the better. The walnuts add a bit of crunch that make this cake extra tasty and you can add sultanas too, for some delicious bursts of sweetness (although this is completely optional, as I know not everyone is a fan of sultanas). The cream cheese icing is silky and smooth; it really helps to cut through the sweetness of the cake. This cake is quite easy to make and it looks so beautiful!

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For the cake-

  • 3/4 cup (190g) unsalted butter
  • 3/4 cup (190g) sugar (half caster, half brown)
  • 3 eggs
  • 1  3/4 cup (260g) self raising flour
  • 1 tbs bicarbonate of soda
  • 3 tbs (60mL) milk
  • 3 mashed bananas
  • 1/2 cup chopped walnuts
  • 1/2 cup sultanas
  1. Preheat oven to 160ºc. Line base of 20cm round cake tin with baking paper.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well between each.
  4. Add flour and milk alternately, about one third at a time. Also add bicarb. Mix thoroughly.
  5. Add mashed banana, walnuts and sultanas. Stir until just combined.
  6. Pour mixture into cake tin and bake for around 45 mins- 1 hour (cooking time can vary depending on your oven), or until a skewer comes out clean.
  7. Cool on a wire cooling rack and prepare cream cheese icing.
  8. Once cool, slice cake in half using a sharp knife.

For the icing-

  • 125g cream cheese
  • 3tbs (30g) icing sugar
  • 2tbs lemon juice
  1. Beat cream, adding icing sugar gradually.
  2. Add juice as needed and beat well.
  3. Spread some of the icing between the layers of cake.
  4. Place remaining icing into a piping bag and pipe swirls around the outside of the top layer, using a star nozzle.
  5. Place walnuts on alternating swirls and dust cake with icing sugar.

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I am super pleased with how this cake turned out and thought it looked really lovely. It must be pretty good because it had almost entirely disappeared from cake stand the morning after I made it and was gone by the end of the day! I would love to know if you guys give this one a go at home and please let me know how it goes if you do! Good luck and enjoy!!

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