Fresh from the oven - Banana Walnut Cake
MaMa says there isn't an aroma that reminds her of Fall as much as the smell of walnuts baking in the oven. This Banana Walnut Cake made our home smell like Fall. MaMa and I got out all of our Fall decorations over the weekend, so now it really is starting to feel like Autumn.
This cake is also an excellent way to use up any too-ripe bananas that may be perched on your counter getting browner by the minute. So go ahead, make your house smell like Fall.
Banana Walnut Cake Ingredients:
2 c walnut pieces
1 stick butter, cold cut into small pieces
1/2 c brown sugar
3 ripe bananas
2 eggs
1/3 c cream cheese
1 tsp vanilla
1 c all purpose flour
1 Tbsp baking powder
1/2 tsp sea salt
Directions: Preheat your oven to 350 degrees. Grease a 9 inch round cake pan with butter. Place the walnut pieces on a baking sheet and toast in the oven until fragrant, about 15 minutes. Once cool place 1 cup of the walnuts in a food processor for about 15 seconds. Finely chop the remaining of walnuts and set aside.
In a large bowl, cream together the butter and sugar on medium-high speed for about 3 minutes. Add the bananas and mix until the bananas are broken down. Gradually add the eggs, cream cheese and vanilla. Once all of the wet ingredients are well mixed you can start to slowly add the ground walnuts, the flours, baking powder and salt. Pour into the prepared pan and evenly sprinkle the reserved cup of chopped walnuts over the top of the batter. Bake for about 50 minutes or until a toothpick comes out clean. Allow to cool before serving. We especially enjoyed it with hot caramel drizzeled over each slice.
