Sunday, November 17, 2013
Banana Black Walnut Cake
Here's a twist on a traditional banana bread. A bundt/tube pan cake with black walnuts and a chocolate glaze. Black walnuts are much more assertive than English walnuts, so a little goes a long way. While you could certainly substitute the easier-found English walnuts (always in the baking aisle of your grocery store), black walnuts (found in bulk sections of whole food stores) impart a vastly difference flavor. And I think the chocolate glaze is essential.
So you've got a over-ripened banana looking for a home other than the garbage? Problem solved!
BANANA BLACK WALNUT CAKE (12 servings)
2 cups AP flour
1 1/4 tsp baking soda
1 tsp kosher/sea salt
1 cup (2 sticks) unsalted butter, room temp
1 1/2 cups sugar
1 ripe banana, mashed
1 tsp vanilla extract
1 1/3 cup buttermilk
2/3 cup chopped black walnuts, plus additional for topping
1 1/2 cups powder sugar
1/2 cup unsweetened cocoa powder
3+ Tbsp milk
2 tsp vanilla extract
Preheat oven to 350F. Generously butter and flour a 10" tube or Bundt pan (I used Pam baking spray).
To prepare cake, combine flour, baking soda, and salt in a medium bowl.
Combine butter and sugar; beat with an electric mixer for about 4 minutes. Add eggs one at a time, beating well after each addition. Beat in banana and vanilla. Add flour mixture and buttermilk alternately, beginning and ending with the flour mixture and mixed until just combined. Fold in walnuts.
Pour batter into prepared pan and smooth top. Bake 45-50 minutes, testing until a toothpick comes out clean. Let cool in pan on wire rack 10-15 minutes. Remove from pan. Let cool completely.
To prepare glaze, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla. Whisk until smooth. Add a bit more milk to thin glaze, if needed. Spread over cake. Sprinkle with any leftover walnuts.
Recipe Source: Relish Magazine, November 2013, p. 14