Banana Ginger And Walnut Cake Recipes

BANANA GINGERBREAD LOAF

Steps:

• Preheat the oven to 350°F (175°C).
• Grease and flour or line a 8½ by 4½ inch (2 lb) loaf pan.
• Peel and mash the bananas in a medium bowl.
• Stir the molasses, sugar, buttermilk, egg and olive oil into the mashed banana. Set aside.
• Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, ground cloves and nutmeg together into a large bowl.
• Stir in the banana mixture until thoroughly combined, but do not over-mix.
• Pour the batter into the loaf pan and bake for 40 to 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
• Let the loaf cool in the pan for about 15 minutes and then carefully remove and cool completely on a wire rack.
• To make the glaze:
• Sift together the icing sugar and the ginger.
• Gradually add the water, a bit at a time, until a creamy, drizzle-able consistency is reached.
• Place a sheet of baking parchment or waxed paper underneath the wire rack with the cooled cake on it.
• Drizzle the glaze over top of the cake.
• Allow the glaze to set for at least a half hour before slicing.
• Store your Banana Gingerbread Loaf in a sealed container at room temperature.

BANANA, GINGER AND WALNUT CAKE

Steps:

• Preheat the oven at 180C fan/200 C /350 F Gas 4.
• Spray or grease an oven dish 9x5 in (loaf shape).
• Peel and prepare the bananas. Pure them with the help of a fork. Set aside.
• In a freestanding mixer whizz for 2-3 minutes the oil and the sugar adding the eggs one by one, the vanilla and the buttermilk. I sometimes just add rum only for a really nice and different flavour. I LOVE rum flavour, I really do.
• In a larger bowl, sieve the flour. Add the cinnamon, nutmeg, ginger and the salt. Add the baking powder and the soda bicarbonate that was mixed with the vinegar or the lemon juice. Mix all those and add to the sugar, oil/butter and egg mix. Whizz in the flour adding little by little and reduce the speed to very low so the flour will not get all puffed out of the bowl, but also we need the flour to get folded in gently until it all incorporates nicely.
• Add the chopped and toasted walnuts and split the mixture into two parts.
• Add 1 or 2 tbsp cacao to one part of the mixture and homogenize well. Optionally, add 2 tbsp coconut flakes the the other part and stir it in.
• Pour the coconut part of the mixture into the greased tin and then pour the cacao one over or the other way around.
• Place in the oven and bake at 190 C for about 50-60 minutes all depending on the oven but test with a toothpick and if this comes out clean, it is ready.
• Take out of the oven and brush over the honey and cinnamon mix while this is still hot.
• Allow to cool completely before taking out of the tin and slicing it.
• Enjoy on its own or along with some creme fraiche which is slightly sour and gives it that perfect finish. It is perfectly okay to have on its own with a cuppa. It definitely has the wow factor!

WALNUT AND GINGER CAKE

Steps:

• Preheat oven to 275 degrees.
• Lightly butter inside of 10-inch, 12-cup bundt pan. Sprinkle with flour and shake pan to coat inside. Shake out excess.
• In mixing bowl combine the ginger, raisins and walnuts.
• Sift together 3 cups flour, baking powder and salt. Sift this mixture over ginger and nut mixture.
• Put pound of butter into bowl of electric mixer. Start beating while gradually adding sugar. Cream mixture well and gradually beat in yolks. Beat in Madeira.
• Pour and scrape this mixture over nuts and blend the ingredients thoroughly. This is best done by hand.
• Beat egg whites until stiff and fold in thoroughly until they do not show.
• Pour batter into prepared pan and smooth over top with spatula. Set pan on baking sheet and place in oven. Bake about 2 1/4 hours or until cake is puffed above pan and nicely browned on top or until internal temperature is 200 degrees on thermometer.
• Remove from pan shortly after baking. Tapping bottom of pan with heavy knife will help. Store cake for at least 10 days. If desired, add occasional touch more of Madeira, dry sherry, Cognac or rum. Keep closely covered, wrapped in cheesecloth and foil, and refrigerated until ready to use.

BANANA WALNUT CAKE

Steps:

• Place first seven ingredients in a large bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13x9-in. baking pan. , In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350° for 45 minutes. Cool. Store well-wrapped in refrigerator.

BANANA & WALNUT LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
• In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
• Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).