Banana And Walnut Loaf Cake Recipes

BANANA & WALNUT LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
• In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
• Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).

BANANA LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
• In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
• Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

BANANA WALNUT CAKE RECIPE

Steps:

• Preheat oven to 180 degree C.
• Grease mini muffin mould or mini loaf pan with little oil.
• Take butter, sugar in a bowl and mix well.
• Add in mashed banana and egg and whisk well.
• Add in flour, baking soda, baking powder, cinnamon and cardamom powder and mix well.
• Add in milk and fold gently.
• Add in walnuts and fold gently.
• Spoon it into baking pan, top with walnuts and bake for 25 mins.
• Remove and serve warm.

BANANA-WALNUT LOAF

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
• Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.

WALNUT & BANANA LOAF

Steps:

• Preheat the oven to 170°C/325°F/gas 3.
• Spread the walnuts out on a baking tray and toast gently in the oven for 5 minutes, or until they smell fantastic.
• Meanwhile, quickly peel and mash up the bananas, so you've got a mixture of smooth and chunky.
• Cream the butter and sugar together in a food processor (or by hand), until smooth and pale. Beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl.
• Tip the toasted walnuts onto a board, then quickly run a knife through them, leaving some halved and others fairly fine so you get a good range of textures.
• Add the mashed bananas and chopped walnuts to the bowl, then sift in the flour, baking powder, bicarbonate of soda, cinnamon and a pinch of sea salt. Mix to a smooth batter.
• Tear off 1 metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over both sides and rub that in, then push the scrunched greaseproof into a 1-litre loaf tin, getting it right down into the corners (it's ok if it's a bit scruffy).
• Transfer the batter to the prepared tin and cook on the middle shelf in the oven for 1 hour, or until cooked through. To test if it's cooked, poke a skewer into the middle - if it comes out clean, it's done, if not cook for another few minutes.
• While the loaf bakes, make the chocolate butter. Snap the chocolate into a heatproof bowl and melt slowly over a pan of gently simmering hot water.
• Once melted, remove from the heat, and finely grate in the orange zest. Stir to combine, then leave to cool slightly.
• Cream the butter and icing sugar together, then beat in the cooled chocolate. Once you've got a nice even mixture, transfer it to a little pot or a cute butter dish and sprinkle on a tiny pinch of sea salt from a height to give it a little salty kick.
• Either put in the fridge to set for a few hours, or serve right away spread on a slice of warm banana loaf. Keep any leftover chocolate butter in a jar in the fridge for another day, and just take it out of the fridge to soften before serving.

MOIST BANANA AND WALNUT POUND LOAF CAKE

Steps:

• 1. Heat oven to 180c, 350F. Grease and line your baking tin Chop walnuts. I like my walnuts roughly chopped for added texture, but it is up to you if you'd like to finely chop them. 2. Use a potato masher or fork and mash the bananas. 3. Mix together the seived flour, salt, bicarbonate soda and baking powder. 4. Cream the butter and sugar until pale and fluffy, add the eggs a little at a time with a few tablespoons of the flour (to stop the batter from splitting). 5. Add the bananas and walnuts, combine well. 6. Using a metal spoon, fold in the rest of the flour. 7. Transfer mixture to baking tin and spread evenly taking care to make sure the corners also have batter. 18. Place in the oven for 50 - 55 minutes. Test if ready using a metal skewer. Poke the skewer into the center of the cake mixture. If the skewer comes out clean, the cake's ready!

BANANA LOAF CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
• Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
• Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.

BANANA & WALNUT CAKE.

Steps:

• Turn oven on to 180C, 160C for fan oven or gas mark 4. Have your ingrediants ready.
• Put everything except the walnuts in a bowl and mix together, I personally use my hands and a spoon or fork to get the right consistancy and make sure there's no lumps.
• Add the Walnuts in when the mixture is smooth and make sure it's mixed together.
• Put mix into a cake tin, I personally used a deep cake tin but a Sponge or Loaf tin should do fine. Butter the tin to make sure the cake comes out smoothly. Place some walnuts on top and make sure it's even. Place in oven for 35-45minutes, keep checking on it.
• When you take your cake out the oven make sure it has risen nicely and isn't gooey in the inside. Let it cool for a bit then keep it on a cooling rack to harden a little so you don't make a mess while cutting. The walnuts should be nice and slightly crispy when you eat it.
• You could do two of these and put icing on the top and in the centre, I've yet to try it but very tempting as the final product is so light, fluffy and doesn't taste overly sweet. It also satisfies very well after dinner. (I've personally had a Gastric Bypass and found this lovely to have!)

BANANA AND WALNUT LOAF

Steps:

• First sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, lard, egg and caster sugar. Now, using an electric hand whisk, mix to combine all the ingredients for about one minute until you have a sandy texture. Then in a separate bowl mash the bananas to a pulp with a large fork and briefly whisk them into the cake mixture. Now fold in the chopped walnuts and orange and lemon zests. Spoon the cake mixture into the prepared tin, level it off on top with the back of the spoon and sprinkle with the demerara sugar. Bake on a lower shelf so the top of the tin is aligned with the centre of the oven for approximately 1 hour 10 minutes. Leave the cake in the tin for 10 minutes, then turn it out onto a wire cooling rack. Store in an airtight tin in its liner.

BANANA WALNUT BREAD

Steps:

• Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
• With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

BANANA AND WALNUT LOAF CAKE RECIPE

Steps:

• Heat oven to 180C/gas . Grease and line 2x450g loaf tins. Put the bananas in a bowl and mash with a fork.
• Put the butter and sugar in a mixing bowl and whisk until light creamy. Add the eggs one at a time, whisking after each addition. Add the mashed banana, flour, buttermilk, cinnamon, mixed herbs and walnuts, and fold in until everything is incorporated.
• Divide the batter between prepared loaf tins and bake in the oven for 25-30 minutes, until the cakes are firm to the touch and a knife inserted in the middle of each cake comes out clean. Allow the loaves to cool slightly while you make the glaze.
• To make the salted caramel glaze heat the butter sugar, syrup and salt in a saucepan until the butter has melted and the sugar dissolved.
• Drizzle the caramel over the warm cakes to glaze and leave for a few minutes before turning out onto a wire rack to cool. These cakes will keep for up to 3 days if stored in an airtight container.

BANANA WALNUT LOAF

Steps:

• Preheat oven to 350 degrees. Next, prepare a loaf pan by lining the sides with parchment paper. Alternatively, if using a loaf pan with a design, like the one in the photos, generously coat the inside of the loaf pan with non-stick cooking spray. Set aside.
• In a large mixing bowl, use a spatula to mix together all of the ingredients except the walnuts. There is no need for mixing the wet ingredients first or sifting the dry ingredients together. (I told you this was easy!)
• Once a batter has formed, add the walnut pieces and fold into the batter.
• Spoon the batter into the prepared loaf pan. Tap the filled loaf pan 3 or 4 times on the counter top to remove air bubbles and to ensure the thick batter has settled into the loaf pan's corners.
• Bake for 45-50 minutes. Test for doneness by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, the loaf is done, if not, place the loaf back in the oven for an additional 5 minutes.
• Cool completely on a cooling rack before slicing.