Banana Walnut Pound Cake

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 🙂

>> MORE CAKE RECIPES:

• Cranberries Apricot Loaf Cake
• Pumpkin Swirl Butter Cake
• Lemon Cranberries Loaf Cake

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.

Banana Walnut Pound Cake

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• Author: Cherie L.
• Total Time: 1 hour 5 minutes
• Yield: 4 Adults 1x

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Description

Soft and rich pound cake, with a light banana flavor, accompanied with warm hints of cinnamon.

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Ingredients

Scale 1x2x3x

• 95 g butter, (softened at room temperature)
• 75 g sugar
• 2 eggs, (room temperature)
• 35 g whipping cream, (room temperature)
• 45 g mashed banana
• 120 g plain flour
• 3 g baking powder ((about 3/4 tsp))
• 1/8 tsp cinnamon powder, (optional)
• 25 g chopped walnuts

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Instructions

1. Preheat oven to 180C. Grease or line loaf pan.
2. Add sugar to softened butter in 2 batches. Whip using handheld mixer till light and fluffy.
3. Add in beaten eggs in 3 batches. Mix till light and pale on medium speed.
4. Add in whipping cream and mashed banana. Mix well.
5. Sift in plain flour, baking powder and cinnamon powder. Fold in well with a spatula. Do not overmix. Simply check that there are no pockets of visible flour left after mixing.
6. Pour batter into loaf pan. Bake in preheated oven at 180C for about 30-35 mins.
7. Once cake is baked, cool on wire rack. When the cake is still slightly warm, you can wrap it up with cling wrap to lock in the moistness of the cake.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Cakes, Dessert
• Cuisine: American

Keywords: Banana, Cake, Pound Cake

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