Imagine a cake that combines the creamy sweetness of ripe bananas with the rich, earthy crunch of black walnuts – a dessert that transforms ordinary ingredients into an extraordinary culinary experience. This Banana Black Walnut Cake isn't just another recipe; it's a slice of pure homemade comfort that will transport you to grandma's kitchen with every single bite. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a moist, decadent cake that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup black walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Gently fold in about 3/4 cup of the chopped black walnuts, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Sprinkle the remaining chopped black walnuts on top of the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, you can optionally dust the cake with powdered sugar or frost with a cream cheese frosting if desired.
- Slice and serve at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Use overripe bananas for maximum flavor and natural sweetness – the darker and spottier, the better!
- Make sure your butter and eggs are at room temperature to ensure smoother mixing and a more even cake texture.
- Don't overmix the batter – mix just until the ingredients are combined to keep the cake tender.
- Toast the black walnuts briefly before adding them to enhance their nutty flavor and add extra depth to the cake.
- Check the cake's doneness by inserting a toothpick – a few moist crumbs are perfect, but no wet batter.
- Let the cake cool completely before slicing to prevent crumbling and ensure clean, beautiful cuts.
- For an extra indulgent touch, consider adding a cream cheese frosting or a simple dusting of powdered sugar.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 48g
Protein: 7g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 75mg
