Everyone needs a few good go-to recipes up their sleeve. This banana cake is one of mine. It has a beautiful tender crumb with a hint of cinnamon and a generous banana flavour. It is really simple and easy to make, using only common ingredients. And it freezes really well, so it's a great one for the lunchbox.
It's currently my favourite way to use up those overripe bananas sitting in my fruit bowl and is a little bit lighter than banana bread. To make it a little bit special, I love to spread over a layer of creamy cinnamon frosting and sprinkle over a handful of chopped walnuts.
Have we ever talked day jobs around here? Presently, I spend my 40 hours a week banging out words as a copywriter. I write about travel. ALL day, every day. Except on weekends, of course, then I write about food.
All in all, it's a pretty fantastic gig and I am so thankful that I don't have to sit at a desk and write about concrete or insurance or another equally bland topic. But being a travel writer does have its perils. For starters, you always, ALWAYS want a holiday. Every day you learn about new and exciting destinations which makes your bucket list grow even longer.
You also spend an unusual amount of time looking at beautiful travel photos and writing about amazing adventures, like cooking classes in Tuscany and bear spotting in Canada. I am surrounded (literally) by people who are constantly leaving and returning from amazing destinations around the world.
And it makes you hungry for an adventure. In my work world, it is usual not have a holiday on the horizon - strange even. Today is one of those days, when I really really want to go overseas! Does anyone feel me?
Don't get me wrong. I know holidays are a blessing and I don't take them for granted. I am just so grateful for the memories we have shared, particularly in the USA. I haven't been to America in well over a year and I miss it. I miss the palm trees and sprawling beaches of Los Angeles and the snow covered streets of New York.
I miss the unforgettable barbecue in Texas and the beauty of Washington DC. Apart from booking a holiday, the next best thing to curing my American wanderlust is this blog - where I can create and reminisce and live out my food inspiration. What are your next holiday plans?
Banana Walnut Snack Cake
Makes one 8 inch cake
210 grams (1 and 1/2 cups) plain flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
150 grams (3/4 cup) caster sugar
45 grams (1/4 cup) brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
120 ml (1/2 cup) buttermilk
2 large overripe bananas
60 grams (1/4 cup) unsalted butter
125 grams (1 cup) powdered or icing sugar
1/2 teaspoon cinnamon
2 tablespoons milk
90 grams (1 cup) chopped walnuts
Grease and line an 8 inch square cake tin with baking or parchment paper. Preheat the oven to 180 C (360 F). In a large bowl, sift the plain flour, baking soda, baking powder and cinnamon. Peel and mash the bananas well. In a separate large mixing bowl, add the butter and sugars and beat with an electric mixer for a a couple of minutes until it is creamy, pale and combined. Add the vanilla and beat again briefly. Then add the eggs, one at a time, beating in between until creamy.
Finally, add the dry ingredients to the butter mixture, along with buttermilk and the mashed banana. Gently fold with a spatula until just combined. Transfer the mixture into your prepared pan and pop into the oven for 25-30 minutes or until a skewer inserted comes out clean.
To make the frosting, beat together the butter, powdered or icing sugar and cinnamon, adding the milk as needed, until the frosting is nice and smooth. Spread over your cooled cake and then top with chopped walnuts.