Tuesday, March 4, 2014

Banana Black Walnut Cake Part Two

Banana Black Walnut Cake.
Okay here's the recipe.  I discussed the differences between ordinary English walnuts and Black Walnuts in Part One.  This recipe could be made with English walnuts as well if you can't find Black Walnuts.

2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 ripe banana, mashed
1 teaspoon vanilla extract
1 1/3 cups buttermilk
2/3 cup finely chopped black walnuts
1 1/2 cups powdered sugar
8 tablespoons unsweetened cocoa powder
3 tablespoons milk or water
2 teaspoons vanilla extract


Preheat oven to 350F.

Generously butter and flour a 10-inch tube pan or Bundt pan.

To prepare cake, combine flour, baking soda and salt in a medium bowl.

Combine butter and sugar; beat with an electric mixer about 4 minutes. Add eggs one at a time, beating well after each addition.

Beat in banana and vanilla. Add flour mixture and buttermilk alternately, beginning and ending with flour mixture and mixing until just combined.  Fold in walnuts. 

Add walnuts.to batter.

Pour batter into prepared pan and smooth top. Bake 45 to 50 minutes.

Ready for oven.

Out of oven.

Let cool in pan on wire rack 10 minutes. Remove from pan. (When I removed the cake, some stuck to the pan.  I think I should have waited longer than the 10 minutes until the cake was completely cool. I will cover up the damage with some of the chocolate glaze.)

Out of pan. Some stuck to pan.

Let cool completely before adding the glaze.

To prepare glaze, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla. Whisk until smooth. Add a bit more milk to thin glaze, if needed.

Chocolate glaze.

 Spread over cake. Serves 12.

The finished cake.
Ready to eat.



No comments:

Post a Comment