Banana Walnut Cake.

Pardon me for using a green chopping board. It was the only one that came in handy right at that time. Cakes should be sliced on a clean, white board.

I’ve always loved making banana cakes, even banana cupcakes. It was good while it was baking in the oven. You can forever smell the delicious-ness of it while it cooks nice and slow. I’ve tried making it for years but I never can tell myself that I completed the perfect banana cake. It’s an all-time experimentation. It’s as simple compared to the very first one I’ve ever made but somehow it varies on the different moods a day brings on me, the looks, and the taste changes too. You should constantly be at peace and in high spirits when you put together something, may it be something you cook, something you make, or even something you do, otherwise it would spell disaster all over it.

Most of the time bananas are present at our kitchen counter top for the reason that my stepfather has planted lots of it almost everywhere. When I find it nearly over-ripe, I would easily have other ingredients all set for it, transforming it to a Banana Walnut Cake. It’s ideal for coffee on a hot afternoon or even on a rainy day. It’s excellent while its warm, you can taste the powdered sugar that was carefully sifted just on top of it before it is being sliced. It’s tasty as it is. But it’s also good to serve a generous scoop of vanilla ice cream on top like ala mode. Heaven that is.

India ranks as the world’s top producing banana country. Philippines came in close as it ranks third all throughout the world.

My Banana Walnut Cake

Ingredients:

1 cup unsalted butter or margarine, softened (i think butter is way best!)

1 1/2 cups granulated sugar

4 large eggs, at room temperature

1 1/2 medium-size very ripe bananas, mashed not too smooth with a fork (3/4 cup)

1 teaspoon vanilla extract

1 1/4 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups cake flour

1/2 cup milk

1 tablespoon freshly grated orange peel

1 cup walnuts, roughly chopped

Procedure:

1. Heat the oven to 350 degrees Fahrenheit. Lightly grease and flour a loaf pan.
2. Beat the butter with an electric mixer for about 30 seconds or until smooth.
3. With the mixer on low speed, gradually add the sugar. Increase the mixer speed to high and beat until light and fluffy.
4. Add the eggs one at a time. Beating well, after each addition.
   
5. Beat in the bananas, walnuts, vanilla, baking powder and salt. (The mixture will look curdled.)
6. On low speed, alternately beat in the flour and milk. Stir in the orange peel.
7. Scrape down the batter into the prepared pan and spread evenly. Bake until the cake pulls away slightly from the sides of the pan and a toothpick or cake tester inserted near the center comes out clean, 1 hour 15 minutes.
8. Cool the cake in the pan on a wire rack for 2o minutes. Carefully run a thin knife around the edges of the cake to loosen.
   
9. Slice and enjoy while it is still warm.