Banana-Walnut Cake

Another way of using up over-riped bananas is to bake this moist, easy-to-bake cake.  It can be eaten (spread with butter) during breakfast or as a snack or served during tea-time. The following recipe when halved will fit into a loaf tin with a length of 25 cm.

Ingredients (for a 24 x 24 cm square tin):
220 g soft butter
380 g fine sugar
1 pkt (7 g) vanilla sugar
6 tbsp hot water
4 medium-sized eggs
6 ripe bananas, to be peeled, sliced and smashed to a pulp

600 g plain flour, to be sifted
4 tsp (levelled) baking powder, to be sifted
a good pinch of salt
200 g chopped walnuts

icing sugar

Method:
Line baking tin with baking paper (also the sides).  Preheat fan oven to 150 - 160° C.

In a mixing bowl, beat butter, sugar, vanilla sugar and hot water together for a short while. Add in mashed bananas and mix well.  In a large bowl, mix flour, baking powder, salt and chopped walnuts together.  Then, fold in flour mixture to egg mixture.  Leave aside for about 5 minutes.

Pour into prepared cake tin and bake for about 50 - 60 minutes or until the cake is done i.e. poke a satay stick into the middle of cake and when it comes out clean.  If the stick does not come out clean, bake cake for a further 5 minutes.

Remove from oven and cover cake tin with aluminium foil.  Leave to stand for about an hour.  Remove cake from tin to a serving plate.  Sprinkle icing sugar before serving.

Happy Baking!