Kitchen Corner

June 2, 2008

Banana Walnut Cake

I started my baking journey 4 years ago in Taipei when my hubby was working there for 7 months. The first cake I baked was Banana Walnut Cake. I still remember I didn't have any baking experience at that time and also didn't have an oven so I urged my hubby to get a small little toaster for me to try baking some small cakes (which I thought this toaster could bake cake).This little toaster had no temperature control system and the size was just enough to place two pieces of bread. So, I bought a tin (this tin normally used for take away food) which the size was just enough to fit in the toaster.
With no temperature control system, my first banana cake was burnt. The upper part of the cake was over cooked and when I inserted a tooth pick into the center of the cake, the result came out was under cooked. So the second time I used a piece of aluminium foil to make a roof top for the cake tin so that the heat will not heat directly to the cake surface. I took one hour to bake the cake but it was still undercooked. The third time I tried using aluminium foil and poked a few little holes on top of the aluminium "roof" so that the heat could help the cakes rise and cook faster.
Finally, I had this banana cake baked within 30 minutes and the cake was cooked very well. From this experience, I learned how to control temperature in baking cakes. So, whenever I baked banana cake, it reminded me the first ever experience I have.
Now, this was the latest version of Banana Walnut Cake I baked days ago. I added in some toasted walnut and chopped it into small pieces so whenever there is a bite I will feel some nutty flavor and crunch in it.
I find this is kind of light and soft cake which is not too sweet as the natural sweetness from the fresh banana is just so real and you don't really need to add in any banana essence. I just added some low fat natural yogurt to give a much better texture.
Recipe for 17 x 8 x 6cm loaf tin:
Unsalted butter 60g
Sugar 80g
Egg 1
Plain flour 120g
Baking soda 1/2 teaspoon
Baking powder 1/4 teaspoon
Pinch of salt
Low fat natural yoghurt 80g
Mashed banana 100g
Toasted walnut (chopped)
1. Whisk butter with sugar (add little by little) until light and pale in color.
2. Mix in egg follow by baking soda, baking powder and salt until well combine.
3. Add in mashed banana and mix until combine (not to mix too much).
4. Add in 1/3 of the plain flour and follow by the rest.
5. Mix in the yogurt until combine then fold in the chopped walnut.
6. Bake in a preheat oven at 180'C for about 50 - 60 minutes.

21 comments:

Anonymous said...

Looking back to that little "toaster-oven" now, it's just difficult to imagine and reckon how great is the machine that had then produced so many amazing cakes :) After all, thanks to the the great "baker" too who dared to try out anything. Great experience, great job!

Anonymous said...

Hi,

May I know what is the function of Baking soda & Baking powder in this recipe? (I aware most the recipe of banana cake, the ingredient of baking soda will add in) If without the baking soda and baking powder what will happen to the cake?

Kitchen Corner said...

Hi Anonymous,
I'm sorry that I couldn't give the exactly answer of the effect for baking soda and baking powder. For my knowledge, baking powder to help the cake rise whereas baking soda soften the cake.

Leong said...

Hey. You are great. I have been reading your post, but didn't post any comment.

The little story on your first experience in baking, make me feel touch.

You are amazing...

Leong said...

I feel touched with the little story on your first experience of baking.

You are amazing

Leong said...

I feel touched with your little story on your first baking experience. You are amazing.

Sonia said...

Hi, My first time to your blog,I followed thru "Cooking Crave". Love your story about 1st experience of baking, you are very smart. I will steal this recipe since my daughter love to eat banana cake, will explore your blog more later.

Anonymous said...

Any Particular banana to use for banana cake? I've made mine using riped pisang emas and berangan but they x have the speckle effect at all...

Thanks

Lynn

Kitchen Corner said...

Hi Lynn,
I've no idea what kind of banana I use but the shape is quite long and round and the taste very sweet. You may try out which kind of banana is most the best for your cake and please help me to identify different kind of bananas when you know it ok, thanks!

Anonymous said...

Hi KC,

What a beautiful looking banana walnut bread/cake! =] I made one a couple of days ago, and yours looks even better. Did you cover it with aluminium foil at any point, because the golden colour looks just gorgeous (mine was darker). I also found that the texture was quite soft/moist, almost undercooked the first day, but it tasted way better the next day. How was the texture in this cake?

I will be sure to give this recipe a go next time I have ripe bananas spare. =]

- Fai

Kitchen Corner said...

Hi Fai,
Yes, I did cover the cake with aluminium foil when I saw the color turn to dark. The texture is quite moisture but not liquid is firm. The skewer insert into the cake has to be clean when it come out. Hope you will like this recipe, cheers!

sherene_ctong said...

Hi , I was so happy coz I was reading ur banana walnut cake recipe n it since easy so I tried out today. My problem is tt the base of the cake was badly burnt where inside of the cake was perfect. Hw to mk d base n the side of the cake unburnt? Pls advise as I like the taste very much n wanted to let my hubby try. Thks

Kitchen Corner said...

Hi Sherene,
I think you've got to adjust the oven temperature as very oven had got different temper. Or, bake your cake one rack higher rather than the lowest rack in the oven. Hope you and your hubby will like it . Cheers!

Anonymous said...

hi do you have any other recipes that you used your mini toaster-oven to cook? cause thats all im stucked with right now ):

Kitchen Corner said...

Hi Anonymous,
You could try to use other butter cake recipe to bake in your mini toaster oven. Just remember to cover the top with aluminium foil.

Amaia said...

Thank you for this recipe! I tried it 2 days ago and it was delicious, I loved it!

Anonymous said...

I love to bake and I love cake.
I always fail my cake baking until i found you. Thank you very much for sharing your great recipe.

Pek ai said...

Hi sister, pek Ai here. Can u explain peak foam for egg whites? Does it mean firm n not flowing ? I enjoy reading your blog.

Pek ai said...

Hi sister, pek Ai here. Can u explain peak foam for egg whites? Does it mean firm n not flowing ? I enjoy reading your blog.
Do u advice kitchen aid mixer?

Kitchen Corner said...

Hi sister Pek Ai,
I suppose you are not looking for this banana walnut cake recipe, aren't you? As this recipe doesn't ask for beating egg whites. You might have posting a comment at the wrong site. Perhaps you would like to try banana chiffon recipe at http://gracekitchencorner.blogspot.com/2009/07/banana-chiffon.html.
Anyway, for peak foam consistency for any recipes that mention at my blog, yes it should be firm and steady which mean when you turn the bowl upside down the beaten egg whites shouldn't be dropped.
If you like baking or for long term usage, why not invest a kitchenAid mixer! It's quite good!
Happy baking!

Anonymous said...

Hi,I like ur recipie. I hv the same toaster oven .Could u pl tell me where to set the heating selector i.e top,bottom or both way heating.