Here’s another recipe for banana nut cake. The previous recipe I wrote in 2017 involves a mixing method called the “two-stage mixing method” (refer to Banana Walnut Bundt Cake for details). This time I’m using the traditional creaming method. At the same time, I was trying something new that a sister at church taught me, namely, using frozen bananas for a more concentrated flavour. She told me to save up overripe bananas in my freezer and thaw them and drain off excess liquids before using them for baking. I tried and found that my cake batter was actually thicker than one that is made with fresh, ripe bananas (and I actually needed almost double the amount of frozen bananas to get the required amount as they seep out lots of brown liquids). My cake did taste more `banana-y” (ok fine I am making up this word but you know what I mean). Unpeeled, whole bananas can be kept in the freezer for two to three months without any issues. I will keep collecting and freezing overripe bananas that nobody wants to eat for my future baked goods.
Banana Nut Sour Cream Bundt Cake
For 6-cup bundt cake pan
200 g cake and pastry flour
1 tsp baking powder
1/4 tsp baking soda
240 g overripe banana flesh (from 2 medium fresh bananas or 4 medium frozen bananas with excess liquids drained off after thawing)
120 g sour cream
1 tsp pure vanilla extract
150 g unsalted butter, slightly softened
1/4 tsp salt
100 g granulated sugar (I use organic cane sugar)
50 g dark brown sugar
2 large eggs (about 100 g)
1/2 cup roasted walnuts, chopped (optional)
Notes: The eggs I use are about 50 g each without shells.
Preheat the oven to 325ºF/160ºC. Butter and flour the bundt pan then tap off excess flour (or spray with a baking spray).
Place banana flesh in a large bowl and mash with a fork. Stir in sour cream and vanilla. In another large bowl, sift together the flour, baking powder and baking soda. Set aside.
With a hand mixer or a stand mixer fitted with the paddle attachment, beat softened butter with low speed until smooth. Add salt and both sugars and mix briefly with low speed. Change to medium speed and beat until mixture is light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl if needed.
Add eggs one at a time, beating well with medium speed until fully incorporated between each addition. Scrape the sides of the bowl as needed.
With low speed, sift in half of the flour mixture and mix briefly. Stir in the banana-sour cream mixture until Incorporated. Sift in remaining flour mixture and mix until just combined and do not over-mix. Scrape down the sides as needed. Fold in walnut pieces with a spatula if using.
Spoon batter into the prepared pan. Tap the pan several times gently on a work surface to release any bubbles that may have developed and ensure the batter reaches all crevices in the design. Smooth top with a spatula.
Bake in a preheated oven at 325ºF/160ºC for 45 to 50 minutes or until the cake is golden, feels firm and a toothpick inserted in the centre comes out clean (tent with aluminum foil for the final 15 minutes of baking if the cake appears to brown too quickly). Adjust oven temperature and baking time accordingly for your own oven.
※increase baking time by at least 15 minutes if a loaf pan is used
Cool in pan for 5 minutes before inverting onto a wire rack to cool completely. For best flavor, let cake rest overnight in an airtight container before consuming.
※for a crispy crust, reheat cake slices in the toaster oven for several minutes
I didn’t add any nuts for this one as I was baking for my kids’ school snack.