557 The Easy Way To Make Delicious Moist Banana And Walnut Pound Cake

557 The Easy Way To Make Delicious Moist Banana And Walnut Pound Cake

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Moist Banana Walnut Bread Gevuld brood, Lekker en Bananen
Moist Banana Walnut Bread Gevuld brood, Lekker en Bananen from www.pinterest.com

Are you in the mood for something sweet and satisfying? Look no further than this delicious recipe for banana and walnut pound cake. Not only is it easy to make, but it’s also moist and packed full of flavor. In just a few simple steps, you’ll have a cake that’s sure to impress.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream, and vanilla extract.
  5. Gradually stir in the dry ingredients until just combined.
  6. Stir in the chopped walnuts.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
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Nutritional Information:

Servings: 12 slices
Calories per serving: 327
Fat: 18g
Carbohydrates: 38g
Fiber: 2g
Sugar: 20g
Protein: 5g

Cooking Time:

50-60 minutes

Equipment:

  • 9-inch loaf pan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Spatula
  • Toothpick
  • Wire rack

Serving Suggestions:

This pound cake is delicious on its own but can be served with whipped cream or vanilla ice cream. It’s perfect for breakfast, brunch, or as a dessert.

Variations:

For a twist, try adding chocolate chips or dried cranberries instead of walnuts. You can also substitute the sour cream for Greek yogurt or buttermilk.

Substitutions:

If you don’t have unsalted butter, you can use salted butter and just omit the salt from the recipe. You can also use vegetable oil instead of butter.

Storage:

This pound cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.

Tips:

  • Make sure your bananas are ripe for the best flavor and texture.
  • Don’t overmix the batter; mix until just combined to avoid a tough cake.
  • Allow the cake to cool completely before slicing to prevent it from falling apart.

Notes:

This recipe is adapted from The Joy of Cooking.

Frequently Asked Questions:

Can I use a different type of nut?

Yes, you can use any type of nut you like or omit them altogether.

Can I use a different type of flour?

You can use whole wheat flour or a gluten-free flour blend, but the texture and flavor may be slightly different.

Can I make this cake in a different size pan?

You can, but the cooking time and texture may be affected. Adjust accordingly and keep an eye on the cake while it bakes.

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Personal Thoughts:

This banana and walnut pound cake is a favorite in my household. It’s easy to make and always turns out perfectly moist and delicious. The addition of walnuts adds a nice crunch and texture to the cake. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Give it a try and see for yourself!

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