How to make banana walnut cake

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  1. Choose ripe bananas and weigh 100 grams.

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  2.Then press the banana into puree.(I put it in a food bag and crushed it directly with my hands, haha)

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  3. Chop walnut kernels and set aside.

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  4. Crack the eggs one by one into the bowl.

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  5.Use chopsticks (or use a whisk) to break up the eggs and beat them evenly.

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  6. Soften butter at room temperature, add salt and fine sugar.

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  7.Use a whisk to beat the butter until it is fluffy and white.

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  8. Add 1/3 of the whole egg liquid to the whipped butter, and use an electric beater Beat the butter and eggs thoroughly with a whisk until the butter and eggs are completely combined.

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  9. Add 1/3 of the whole egg liquid and continue to stir thoroughly with an electric egg beater Beat evenly.

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  10. Sift in 20 grams of low-gluten flour and stir thoroughly with a whisk.

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  11.Finally add the remaining whole egg liquid and continue to beat evenly with a whisk.

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  12.The butter paste is ready.

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  13.Then add the crushed banana puree to the butter paste.

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  14. Stir slightly with a spatula.It does not need to be stirred particularly evenly.

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  15.Sift in the remaining low-gluten flour and baking powder (mix evenly in advance).

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  16.Use a spatula to mix thoroughly until the flour and butter paste are completely mixed and become moist.batter.

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  17. Then pour into the cake mold.(I spread a layer of oil paper to prevent sticking.I used an eight-inch mold, but I can use a six-inch mold, but I don’t have one)

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  18.Sprinkle chopped walnuts evenly on the surface.

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  19. Preheat the oven at 175°, put down the first layer of the mold, and bake at 170° for about 30 minutes..Bake until the cake puffs up and is evenly colored (you can observe the coloring in the last few minutes)

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  20.Take it out and let it cool slightly before demoulding.

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  21.A soft and delicious banana walnut cake is ready!