Are you a beginner in baking, looking to try out recipes to hone your baking…
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Soft and rich pound cake, with a little warm cinnamon flavor – this banana walnut pound cake goes well with tea or black coffee.
If you have some spare bananas, you can consider making this simple butter cake! You don’t need a lot of bananas for this recipe, so it is great to use up those leftover, super ripe bananas.
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Is This A Pound Cake?
Traditional pound cakes are usually dense and can be a little dry at times. This loaf of banana walnut cake adds in some whipping cream for moister crumbs.
For best result, get dairy whipping cream with 35-38% fat. You may see reduced fat cream or cooking cream at around 20+% fat in supermarkets. If you use these reduced fat cream, the cake may not be as moist as it should be.
For butter or pound cakes, try French butter for a lighter cake. I like to use Elle & Vire or Paysan Breton 🙂
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Which Type of Bananas?
I like to use bigger bananas, such as Del Monte. For a stronger banana flavor and taste, wait till the banana ripens well – that is, you get dark brown spots on the skin of the bananas.
These ripened bananas make the cake sweeter too!
Tips In Preparing The Batter
When making butter cakes, it is important that we take a few minutes to whip the butter and sugar together, till it becomes light and fluffy. When you soften the butter for beating, take note to not let the butter be too soft or melted.
And when you are adding room temperature egg into the batter, combine the eggs into the batter slowly. This minimises curdling of the mixture so you can have a better texture and bake.
Finally, sift in the dry ingredients and fold in till just combined. Overmixing might make the cake dense or have a “rubbery” texture.