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Banana nut cake

1536

Kitchen Russian

Calorie content 225.4 kcal

Portions 8 port.

Cooking time 65 minutes

Proteins * 8.9 gr.

Fats * 14.5 g

Carbohydrates* 36.6 gr.

Content

Banana nut cake will leave no one indifferent. It is fragrant, rich, slightly moist, with a dense ruddy crust. Nuts favorably set off the banana taste and the only thing that will be missing at the time of tasting is a cup of coffee.

Ingredients

Egg 2 pcs. Granulated sugar 0.5 tbsp. Wheat flour 2 tbsp. Butter 100 g Banana 2 pcs. Walnut 0.5 tbsp. Baking powder 0.5 tsp Vegetable oil for lubrication Powdered sugar 1 - 2 tablespoons

Cooking process

Preparing products for the cake: take eggs and butter out of the refrigerator to bring them to room temperature.

Peel the bananas and cut into slices so that it is easier to mash them later with a fork. You can also use a blender, in which case the banana mass will become completely homogeneous, and the banana pieces will not be felt in the finished muffin.

Add soft butter to the banana mass and mix thoroughly.

Separately mix the eggs with granulated sugar and beat them with a mixer at high speed until a thick, fluffy foam is almost white.

Pour the pre-sifted flour with baking powder into the egg-sugar foam and gently mix in a circular motion from top to bottom.

Put the banana-butter mass into the resulting dough and also gently mix with a spatula or spoon.

We prepare walnuts: fry them in a dry frying pan for five minutes, pour them onto a cutting board and cool. Cut the nuts into small pieces with a knife.

Pour the chopped nuts into the dough, mix gently, trying to evenly distribute the nut pieces in the total mass.

Grease the baking dish with oil. If you are using a silicone mold, you do not need to lubricate it with anything. We spread the dough into the prepared form and lightly level the surface with a spoon.

We put the form with the dough in an oven preheated to 160 degrees on a medium level and bake for 40-50 minutes. The dough is moist, rather heavy, so you need to check the doneness before taking it out of the oven. Stick a toothpick or thin wooden stick into the middle of the cake - if it comes out dry, the product is ready. If there is any sticky dough, continue baking and repeat the doneness test later.

We take the finished cake out of the oven, leave it to cool slightly and remove it from the mold onto the wire rack. Let cool completely and decorate to taste, for example, sprinkle with sifted powdered sugar. Cut into portions and serve.

Bon Appetit!