Ingredients
-
For the Cake:
- 3 ripe bananas (mashed)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup chopped walnuts (or pecans)
- For the Topping:
- ½ cup chopped walnuts (optional)
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
Preparation Steps
-
Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures the cake will bake evenly and rise perfectly. -
Prepare Your Pan:
Grease a 9×5-inch loaf pan with butter or line it with parchment paper to prevent sticking. This is crucial for easy removal after baking. -
Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon. This step helps mix the ingredients uniformly and incorporates air, leading to a lighter cake. -
Cream Your Sugars and Butter:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air into the butter, giving the cake a better texture. -
Add Eggs:
Crack in the eggs, one at a time, ensuring each egg is well incorporated before adding the next. Follow this with the mashed bananas and vanilla extract, mixing until well combined. -
Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix, as this can result in a dense cake. The batter should be somewhat lumpy from the bananas. -
Fold in Walnuts:
Using a spatula, gently fold in the chopped walnuts (or pecans if you prefer) until evenly distributed throughout the batter. -
Prepare the Topping:
If using, combine the chopped walnuts, brown sugar, and cinnamon in a small bowl. This will add a delightful crunch and additional flavor to the cake’s top. -
Pour and Top:
Pour the prepared batter into the greased pan. Evenly sprinkle the topping mixture on the surface. -
Bake the Cake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary based on your oven, so start checking at the 50-minute mark. - Cooling the Cake:
Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely. This will help maintain the cake’s moisture.
Serving Suggestions
-
Slice and Serve:
Once cooled, slice the banana nut bread cake into thick pieces. It can be served plain or with a smear of butter. For an enticing twist, consider spreading cream cheese or a light layer of Nutella. - Pair It Up:
Enjoy your banana nut bread cake with a cup of coffee, tea, or even a scoop of vanilla ice cream for a decadent dessert. The combination of flavors creates a satisfying treat for any time of day.
Customization Options
-
Additional Flavors:
You can easily adapt the recipe to include extras like chocolate chips, dried cranberries, or coconut flakes for varied tastes. -
Healthy Alternatives:
For a healthier version, substitute half of the all-purpose flour with whole wheat flour. Additionally, consider using coconut oil instead of butter for a tropical twist. - Vegan Option:
To make this recipe vegan, replace the eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, let sit for 5 minutes to thicken) and use a plant-based butter alternative.
Storage Tips
-
Room Temperature:
Banana nut bread cake can be stored at room temperature for up to 3 days, tightly wrapped or in an airtight container. -
Refrigeration:
If you’d like to keep it fresh longer, refrigerate for up to a week. Remember to wrap it well to prevent it from drying out. - Freezing:
For longer storage, slice the cake, wrap each slice in plastic wrap, and place them in a freezer-safe bag.
