..or so they say. But when making Banana Walnut Cupcakes, remember this golden rule “The older the banana, the better your Cake!”
Here’s what you need:
- 2 cups of mashed overripe bananas (that’s about 3 to 4 medium sized bananas)
- 100 gram of butter or ¾ cup of oil
- 2 eggs
- 2 cups of flour
- 1 tsp of baking soda
- ¼ tsp of salt
- ¾ cups of Dermarara or soft brown sugar
- 1 cup of broken walnuts – rolled in flour (or more if you like!)
Important Note: I prefer to mash these bananas in my electric mixer to get a smooth puree because, after a lot of experimenting, I’ve learned that this gives the best texture to your Banana Cake and the flavors incorporate well. Though it’s perfectly alright to mash it whichever way you prefer.
Important Note: Do check the sweetness of your banana puree and adjust the quantity of sugar accordingly.
How to make it:
- Preheat the oven to 180º C.
- Grease and line a loaf tin (I wanted to make cupcakes so I lined cupcake trays).
- Cream the butter and sugar till the sugar is dissolved and you get a pale and fluffy mixture.
- Add one egg at a time and beat in well.
- Add the mashed bananas and beat well.
- Sift the flour and baking soda into this mixture and mix properly with a metal spoon or silicone spatula. Make sure no flour lumps remain and the batter is smooth.
- Add the broken and lightly floured walnuts to this batter and give a light mix.
- Pour into the baking tin and bake for 40 to 50 minutes or till done (when a skewer inserted in the middle of the cake comes out clean) or if making Cupcakes, bake for 15-20 minutes.
- Cover with a clean towel and let it cool a little on a wire rack before turning out.
I love to have these banana walnut cupcakes while they are still warm though the flavors mature over a day and its tastes great then.
So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!
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- Demerara Sugar: https://amzn.to/3rNJGEA
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Banana Walnut Cupcakes
Ingredients
2 cups of mashed overripe bananas (that’s about 3 to 4 medium sized bananas)
2 eggs
2 cups of flour
1 tsp of baking soda
¼ tsp of salt
100 gram of butter or ¾ cup of oil
¾ cups of Dermarara or soft brown sugar
1 cup of broken walnuts – rolled in flour (or more if you like!)
Directions
- Preheat the oven to 180º C.
- Grease and line the loaf tin or cupcake tray, whichever you’re using
- Cream the butter and sugar till the sugar is dissolved and you get a pale and fluffy mixture.
- Add one egg at a time and beat in well.
- Add the mashed bananas and beat well.
- Sift the flour and baking soda into this mixture and mix properly with a metal spoon or silicone spatula. Make sure no flour lumps remain and the batter is smooth.
- Add the broken and lightly floured walnuts to this batter and give a light mix.
- Pour into the baking tin and bake for 40 to 50 minutes or till done (when a skewer inserted in the middle of the cake comes out clean) or if making cupcakes, bake for 15 to 20 minutes.
- Cover with a clean towel and let it cool a little on a wire rack before turning out.
- Your banana walnut cupcakes are ready!
Notes
- I prefer to mash these bananas in my electric mixer to get a smooth puree because, after a lot of experimenting, I’ve learned that this gives the best texture to your Banana Cake and the flavors incorporate well. Though it’s perfectly alright to mash it whichever way you prefer.
- Do check the sweetness of your banana puree and adjust the quantity of sugar accordingly.