I had a banana on the kitchen table that was starting to over-ripen. I really didn’t want it to go to waste, and I also really wanted to bake something from scratch – I haven’t in over a week! I was thinking about bread, and as I was digging through the cabinet for the yeast, I found an open bag of walnuts. I’m also on the tired side as it was a very busy, yet productive and enjoyable weekend. So, over-ripe banana + open bag of walnuts + extra tired me = Banana Walnut Butter Cake: an easy recipe I created myself, on the fly. It’s quick to prepare and decadently delicious to dine on. It just takes a tad long to actually bake, due to the heaviness of the batter. But on a below freezing winter evening, there’s nothing wrong with a little extended oven action.
looks like bread, tastes like cake.
Banana Walnut Butter Cake.
What you’ll need:
1/2 cup butter (softened)
1 cup sugar
2 eggs
1 1/2 cups Flour
1 small banana (mashed – i mashed it between my hands – it was fun)
1/2 cup chopped walnuts
What you’ll do:
Preheat the oven to 350. In a mixing bowl, cream together the butter and sugar until fluffy. Add the eggs, and beat until well mixed. Add the flour and mix well. Add the mashed banana, mix well. Fold in the walnuts. Grease an 8 1/2″ x 4 1/2″ loaf pan, and fill with the batter. Bake for 30 – 35 minutes, or until a toothpick inserted comes out clean. The outside will be golden brown.
I then topped mine with a Brown Sugar Nutmeg spread, but instead of “spreading,” I piped. This was another recipe created on the fly.
Brown Sugar Nutmeg Spread.
What you’ll need:
1/4 cup butter (softened)
1/2 cup dark brown sugar
1 tsp nutmeg
What you’ll do:
In a mixing bowl, cream together the butter, brown sugar, and nutmeg until smooth.
gratuitous cake close up.
Small Indulgences 