Anyone know a recipe for a moist Banana Walnut Cake?!
3/4 c. butter or butter-flavor shortening
3 c. all-purpose flour
2 c. mashed ripe bananas (about 4 lg. bananas)
1/2 c. plain low-fat yogurt
1 tbsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
4 lg. eggs
8 oz. or 2 cups walnuts, chopped
Confectioners' sugar (optional)
Preheat oven to 350 degrees. Grease and flour 10 inch bundt pan, or a large loaf pan. In large bowl, with mixer at low speed, beat sugar and shortening until just blended. Add flour and remaining ingredients, except walnuts and confectioners' sugar; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Stir in walnuts. Spoon batter into bundt pan. Bake 65 to 70 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan. Cool completely on rack. Sprinkle cake with confectioners' sugar. Makes 16 servings.
Answers: This is the moistest recipe I've found, due to the yogurt and higher banana, eggs, & butter content. Cooking it in a bundt pan also helps it retain moisture, but this works well if cooked in regular loaf pans too. Using regular yogurt instead of lowfat yogurt will make it even moister!
3/4 c. butter or butter-flavor shortening
3 c. all-purpose flour
2 c. mashed ripe bananas (about 4 lg. bananas)
1/2 c. plain low-fat yogurt
1 tbsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
4 lg. eggs
8 oz. or 2 cups walnuts, chopped
Confectioners' sugar (optional)
Preheat oven to 350 degrees. Grease and flour 10 inch bundt pan, or a large loaf pan. In large bowl, with mixer at low speed, beat sugar and shortening until just blended. Add flour and remaining ingredients, except walnuts and confectioners' sugar; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Stir in walnuts. Spoon batter into bundt pan. Bake 65 to 70 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan. Cool completely on rack. Sprinkle cake with confectioners' sugar. Makes 16 servings.
Banana, date & walnut cake
180g (ie whole pack - more or less nae matter) organic medjhool dates
75 ml dark rum, or in my case barcardi & brandy (well it then looked & smelt like dark rum!) or either
175g plain flour
2 tspn baking powder, 1/2 tspn bicarbonate of soda, 1/2 tspn salt
125 g UNsalted butter, melted (in the family heirloom broken handled minipan)
150g sugar
2 large eggs
4 small/2 large etc but about 300g without skin, VERY ripe bananas, mashed
60 g walnuts (optional, but only if you really are allergic)
1 tspn vanilla extract
23x13x7cm loaf (2lb) tin, buttered & floured (or it won't come out!) or paper lined
Gas 3, 170C
Stone & chop dates to what ever size you like, put in pan with alcohol, bring to boil, turn off heat, leave for at least 1 hour, till liquid has been absorbed.
Oven on.
Medium bowl: flour, baking powder, bicarb, salt, mix well.
Large bowl: melted butter & sugar, beat with wooden spoon untill blended. Beat in eggs one at a time. Add mashed banana.
Stir in dates, walnuts,vanilla extract. Add flour mix, 1/3 at a time, stirring well after each addition.
Pour/scrape into tin. Bake in middle of oven for 60 - 90 mins, till fine skewer comes out "cleanish". Leave in tin on wire rack to cool.
BANANA NUT CAKE
2 c. cake flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. butter or shortening
1 1/2 c. sugar
3 eggs
1/4 c. sour milk or buttermilk
1 tsp. vanilla
1 c. banana pulp
1 tbsp. lemon juice
1/2 c. chopped walnuts
Sift flour once. Add salt, baking powder, and baking soda. Sift 3 times. Cream butter. Add sugar gradually. Cream mixture well (beating after each addition). Add a little flour, milk, and vanilla. Mix lemon juice with banana pulp. Add alternately with remaining flour (beating batter hard after each addition). Add nuts. Bake in 2 (9 inch) layers at 375 degrees for 25 to 30 minutes. Cool and frost as desired.
To sour fresh milk, add a tablespoon of fresh lemon juice or distilled white vinegar to a cup of room temperature milk; stir and let stand 5 minutes.
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Easy LAYER BANANA - NUT SUPREME
1 banana or vanilla cake mix (Duncan Hines)
1 med. Cool Whip, frozen
1 pkg. walnuts
6-7 sm. bananas
1 can Pillsbury fluffy white frosting
Bake cake as directed (2 layer cakes). Cut into 4 layers. Mix frosting with Cool Whip (set aside 1 1/2 cups for top). Chop nuts and bananas (leave 5 whole nuts for top). Mix together with frosting. Then layer cake (cake, mix, cake, mix, etc.). Cover 3 layers with frosting mix then the 1 1/2 cups left goes on top. Decorate with the 5 whole walnuts.
Banana Cake
12 to 16 servings
Prep: 20 minutes
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
2-1/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1 cup mashed ripe bananas (about 4)
3/4 cup buttermilk or sour milk*
1/2 cup shortening
1 teaspoon vanilla
2 eggs
Directions
1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside.
2. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt and walnuts. Add bananas, buttermilk or sour milk, shortening, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs; beat on medium speed for 2 minutes. Pour batter into the prepared pan(s).
3. Bake in a 350 degree F oven for 25 to 30 minutes for round pans or about 35 minutes for 13x9-inch pan or till a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks (see tip, page 000). Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
*Note: If you don't have buttermilk on hand, substitute sour milk in the same amount. For the 3/4 cup of sour milk needed, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
Banana-Nut Cake
Prep Time:15 min
Start to Finish:2 hr 5 min
Makes:16 servings
Cake
2 1/3 cups all-purpose flour
1 2/3 cups granulated sugar
1 1/4 cups mashed very ripe bananas (3 large)
2/3 cup shortening
2/3 cup finely chopped nuts
2/3 cup buttermilk
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
3 eggs
Creamy Peanut Butter Frosting
3 cups powdered sugar
1/3 cup peanut butter
1 1/2 teaspoons vanilla, if desired
1/4 to 1/3 cup milk
1. Heat oven to 350°F. Grease and flour 13x9-inch pan or two 9-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
2. Bake rectangle 45 to 50 minutes, rounds 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
3. In medium bowl, mix powdered sugar and peanut butter with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.