Banana Ginger And Walnut Cake Recipes

WALNUT AND GINGER CAKE

Steps:

• Preheat oven to 275 degrees.
• Lightly butter inside of 10-inch, 12-cup bundt pan. Sprinkle with flour and shake pan to coat inside. Shake out excess.
• In mixing bowl combine the ginger, raisins and walnuts.
• Sift together 3 cups flour, baking powder and salt. Sift this mixture over ginger and nut mixture.
• Put pound of butter into bowl of electric mixer. Start beating while gradually adding sugar. Cream mixture well and gradually beat in yolks. Beat in Madeira.
• Pour and scrape this mixture over nuts and blend the ingredients thoroughly. This is best done by hand.
• Beat egg whites until stiff and fold in thoroughly until they do not show.
• Pour batter into prepared pan and smooth over top with spatula. Set pan on baking sheet and place in oven. Bake about 2 1/4 hours or until cake is puffed above pan and nicely browned on top or until internal temperature is 200 degrees on thermometer.
• Remove from pan shortly after baking. Tapping bottom of pan with heavy knife will help. Store cake for at least 10 days. If desired, add occasional touch more of Madeira, dry sherry, Cognac or rum. Keep closely covered, wrapped in cheesecloth and foil, and refrigerated until ready to use.

BANANA WALNUT CAKE

Steps:

• Place first seven ingredients in a large bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13x9-in. baking pan. , In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350° for 45 minutes. Cool. Store well-wrapped in refrigerator.

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!)

SCRUMMY GINGER BANANA CAKE !

Steps:

• Grease and line a 20cm ring pan (I used an ordinary round one).
• Cream butter, syrup and butter until fluffy and light (use an electric mixer if you have one).
• Add egg, mix well, then add the mashed banana.
• Sift in the dry ingredients and add the milk. Stir well.
• Pour mix into the pan and bake for about 45 mins at 180c, 350f, gas mark 4.
• Let it stand in the pan for about 5 mins before putting onto a wire rack to cool.
• Spread frosting onto cold cake, and sprinkle ginger over if you fancy!
• Lemon Frosting: Mix powdered sugar and butter with enough lemon juice to make it spreadable. Do taste it before spreading as you may want a touch more lemon!
• Enjoy!

SUGARLESS BANANA WALNUT CAKE

Steps:

• In bowl, beat bananas and butter until creamy. Add eggs and beat well. Combine flour, baking powder, baking soda and cinnamon; add to banana mixture alternately with water, beating well after each addition. Stir in nuts. Spoon into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until cake tests done. Cool.

GINGER BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.