Showing posts with label banana walnut cake. Show all posts
Showing posts with label banana walnut cake. Show all posts

Monday, May 11, 2015

Banana Walnut Cake

I wasn't going to share this recipe today. But we enjoyed it so much that I changed my mind. I feel like it's not perfect because the cake fell. Not dramatically, but enough for me to think it needs some tweaking. We have a lot of excellent bakers here, so I thought you might have some suggestions.

I went with my favorite cake trick of popping walnuts into the food processor and pulsing until they're fine. The walnuts then add flavor without crunch and act much as flour does. At first I thought I had added too much liquid, but after baking the texture was exactly right - a nice moist mixture of walnuts and bananas. Then I thought perhaps it would have benefited from just a hair more flour. But, again, the texture is just right. More flour might ruin the great moistness. That leaves me with the notion of adding one more egg. Next time I'll try that. Or maybe the flour and other dry ingredients should go in the food processor with the walnuts! What do you think?

Or - I might just bake it exactly the same way next time because we're gobbling it up!

The Chocolate Cream Frosting has to be the fastest frosting to make. It's perfect every time and absolutely delicious.

Banana Walnut Cake with Chocolate Cream Frosting

1 cup walnuts
1 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups mashed ripe bananas (about 2 1/2 large bananas)
1/4 cup milk
1 stick (8 tablespoons) unsalted butter (softened)
1 1/2 cups sugar
2 teaspoons vanilla
3 eggs (room temperature)

Preheat oven to 350. Grease and flour two 8-inch round pans.

In a food processor, pulse the walnuts until very small. Mix walnuts, flour, baking powder, baking soda, and salt in a bowl and set aside. Mash the bananas and mix with milk.

Cream the sugar with the butter and add the vanilla. Beat in each egg. Add walnut/flour mixture and beat. Beat in bananas. Divide batter between the baking pans.

Bake 30-35 minutes or until a cake tester comes out of the middle clean.

Cool on racks. When completely cool, frost with Chocolate Cream Frosting.

Chocolate Cream Frosting

1 cup heavy cream (plus 1/2 cup for decorating if desired)
1/3 cup powdered sugar
1/4 cup powdered chocolate
1 teaspoon vanilla

Beat cream. When it begins to take shape, beat in the other ingredients. Beat until it holds a shape.

(If desired, beat 1/2 cup additional cream with 2 tablespoons powdered sugar and a splash of vanilla. Pipe on cake.)

Grind the walnuts as fine as possible in a food processor.

Divide the batter between the two pans.

Beat extra cream for decorating if you feel like it.