Banana cake with walnuts
This banana muffin is the perfect use of overripe bananas. Most of all I like to eat it with cold milk for breakfast, but it is also perfect for tea. I advise you to cook it in the evening so that it matures overnight and becomes even tastier.
Ingredients
Servings 8- 3-4 overripe soft bananas
- 200 g sugar
- 200 g walnuts
- 100 g butter, melted and cooled slightly
- 2 eggs
- 1 tsp almond extract (optional)
- 220 g flour
- 30 g oatmeal or oatmeal
- 1 tsp soda (do not extinguish)
- 1/2 h. l. year
Cooking
Step 1
Preheat oven to 175 degrees.
Step 2
Peel bananas and mash into puree. Mix with sugar. (I pass bananas through a multi-cut, with large holes)
Step 3
Lightly fry the nuts in a pan, stirring constantly. Coarsely chop (I pass them through the multi-cut after the bananas). Mix with banana puree.
Step 4
Mix dry ingredients in one bowl. In the other liquid.
Step 5
Combine contents of two bowls and stir quickly. Add banana puree and mix again.
Step 6
Put the dough into a mold, previously lined with heat-resistant paper. I use most often a silicone mold for cupcakes (see photo). Bake about 50 min. Readiness to check with a toothpick - it should come out dry.
Step 7
Cool the cake on a wire rack, wrap in cling film and leave overnight at room temperature. Delicious breakfast is ready!