Craving a delightful treat that’s incredibly tender? This Soft Banana Walnut Cake is exactly what you need. It’s easy to make, promises a wonderfully moist texture, and is perfect for any occasion.
Key Ingredients & Substitutions:
- Ripe Bananas: The riper, the better for sweetness and moisture.
- All-Purpose Flour: Use gluten-free all-purpose flour for a gluten-free option.
- Granulated Sugar: Brown sugar can add a deeper caramel note.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) work as a vegan substitute.
- Vegetable Oil: Melted butter also works, adding a richer flavor.
- Walnuts: Pecans or chocolate chips are great alternatives.
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (about 3-4 medium) mashed ripe bananas
- 1 cup (115g) chopped walnuts
How Much Time Will You Need?
- Total Time: 1 hour
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Servings: 10-12 slices
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking. This ensures your soft banana walnut cake will release easily.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and optional cinnamon. Set this aside for later. This step ensures your dry ingredients are evenly distributed.
Mix Wet Ingredients
In a large bowl, combine the granulated sugar and vegetable oil. Beat until well blended. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Add Mashed Bananas
Fold the mashed ripe bananas into the wet ingredient mixture. Mix gently until just combined. Overmixing at this stage can lead to a tougher soft cake.
Incorporate Dry Ingredients and Walnuts
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix. Gently fold in the chopped walnuts.
Bake Your Cake
Pour the batter into your prepared baking pan and spread evenly. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Let your soft banana walnut cake cool in the pan on a wire rack.
Variation Ideas:
- Chocolate Chip Banana Cake: Add 1/2 cup of chocolate chips with the walnuts.
- Cream Cheese Frosting: Top your cooled cake with a simple cream cheese frosting for extra indulgence.
- Spice It Up: Include a pinch of nutmeg or allspice for more warmth.
- Tropical Twist: Fold in 1/2 cup of shredded coconut with the walnuts.
Storage Instructions:
Store leftover soft banana walnut cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices wrapped tightly for up to 3 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
- How do I know my bananas are ripe enough?
Your bananas should have plenty of brown spots and be soft to the touch. This ensures maximum sweetness and moisture for your soft cake recipes.
- Can I make this into muffins?
Yes, you can easily adapt this recipe for muffins. Fill muffin liners about two-thirds full and bake for 20-25 minutes.
- Why is my cake dry?
A dry cake is often due to overmixing the batter or overbaking. Ensure you mix until just combined and check for doneness with a skewer.
- Can I reduce the sugar?
You can slightly reduce the sugar, but be aware it might alter the texture and moisture of your soft banana walnut cake. Start with a 1/4 cup reduction.
- What kind of oil is best?
Vegetable oil, canola oil, or any neutral-flavored oil works well. They keep the cake moist without imparting a strong flavor.
- Can I add other fruits?
Small amounts of other soft fruits like blueberries or raspberries can be folded in, but be mindful of adding too much moisture.