Description
This moist and flavorful cake combines the natural sweetness of ripe bananas with the warmth of vanilla and the crunch of toasted walnuts. Perfect for afternoon tea or as a comforting dessert, this cake is easy to make and sure to be a hit with your family and friends.
Ingredients
Units
Scale
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup (120ml) buttermilk
- 1/2 cup (60g) chopped walnuts, toasted
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat the Oven:ย Preheat your oven to 350ยฐF (175ยฐC). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare Dry Ingredients:ย In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar:ย In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:ย Beat in the eggs one at a time, then mix in the vanilla extract.
- Incorporate Bananas:ย Stir in the mashed bananas until well combined.
- Combine Wet and Dry Ingredients:ย Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients.
- Fold in Walnuts:ย Gently fold in the toasted walnuts.
- Bake:ย Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:ย Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze (Optional):ย In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Notes
- Use overripe bananas for the best flavor and natural sweetness.
- For extra crunch, sprinkle some chopped walnuts on top of the batter before baking.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.