Banana And Walnut Cake - Better Than what Starbucks' offers

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Banana and walnut cake -Starbucks
Banana and walnut cake - Starbucks
Banana and walnut cake - Starbucks

The intoxicating scent and sweetness of bananas and the crunchiness of walnuts make this cake the ultimate best you can ever dream of a tea-time cake!

In the process of trying to produce something similar to Starbucks’ banana and walnut cake, I ended up creating something far better and simply irresistible.  Adding a generous amount of lemon juice did the miracle of incorporating the tastes of all the ingredients included. Also, drizzling a spoonful of golden syrup out of impulse brought wonders to the flavours! No need of describing the taste and flavours, please do make this gorgeous cake and let me know whether it won over the Starbucks’ version.

Over-riped bananas with black patches on the skin are the best for this cake. They are high in flavour and moisture, which in turn gives a delicious scent and taste to this cake.

Over-riped bananas – best for banana cake

Necessary ingredients:

 Over- riped bananas 2 large
 Soft brown sugar 170 g
 Margarine or butter (under room temp) 150 g
 Self-raising flour 225 g
 Eggs 2
 Fresh milk 2 tbsp
 Golden syrup 1 tbsp
 Salt 3 pinches
 Lemon juice 1 tsp
 Bicarbonate of soda 1 & 1/2 tsp
 Walnuts crushed and another handful for sprinkling on the top) 60 g
Let’s make :

Set the Oven to 180 C

Mash the bananas
  • Using a fork gently mash the bananas and keep aside
Cream the batter
  • Cream margerine with sugar using the electric hand or stand mixer
  • Add eggs one at a time,  beating after each addition
  • Beat for 2 mins until creamy
  • Add the mashed banana and beat just one round
  • Add salt and bicarb to flour and sieve on to the batter
  • Add lemon juice and vanilla
  • Using a wooden spoon or spatula, mix all into a smooth batter
  • Add crushed walnuts and give a good mix with the spoon
Prepare the tray
  • Best choice is the classic loaf tray for this cake
  • Rub butter inside walls of the tray and sprinkle flour until all sides are coated or lay a parchment paper
  • Spoon the batter into a loaf tin
  • Sprinkle a handful of crushed walnuts on the top
Bake
Into the oven
After 20mins, if the middle is not cooked but the top is browned, cover with a baking paper and continue further baking for 10 mins
Take out of the oven
  • Place in the  bottom shelf of the oven as this is a very wet cake and needs to be baked nice and slow
  • Bake for 20-30 mins or when stabbed with a skewer, it should come clean
  • After 1/2 hr, if the top of the cake is browned but the middle is still soggy, cover the top with a foil paper or baking sheet and bake furthermore
  • After 10 mins stab a skewer into the middle and check if it comes clean. If not bake 5 more mins
  • Take out of the oven
  • Cover with a kitchen towel and let the cake rest in the tray itself for 15 mins. This therapy will make the cake super moist
  • Drizzle some golden syrup on the top
  • Now, you can serve straighaway or place in the fridge for half an hour before serving.
Serve
  • Take a long bread knife and dip it in boiling water for 2 mins. Wipe the water  (This will prevent the cake from crumbling while cutting)
  • Now cut the cake into dainty slices very gently as the walnuts can come between the knife
  • Serve with a hot cup of coffee or tea
  • Store the rest in the fridge.

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