This easy-to-make Banana-Walnut Cake goes a long way in saying "thanks." I recently make it for the hard-working crew and subcontractors at the Clinton Department of Public Works.
Out of 103 hours since the storm first hit, the town crews worked 90 hours and the subs 50 hours. They definitely needed a treat.
This cake is easy to transport and keeps well.
Banana Walnut Cake
3 or 4 ripe bananas, mashed
1/3 cup melted butter or margarine
3/4 cup sugar
2 eggs, beaten
1 teaspoon vanilla
2 Tbsp espresso or strong coffee or water
1 tsp. baking soda
Pinch of salt
1 1/2 cups of flour
1 cup chopped walnuts (toasted or raw)
For icing drizzle: 1/3 cup powdered sugar, 1/2 tsp. vanilla, water
No need for a mixer with this recipe.
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, eggs, vanilla and espresso or water. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
Pour mixture into a greased cake pan. I used a large 11 x 13 inch glass pan for this recipe. If you can, cut a sheet of parchment paper and place in the bottom of your cake tin for easy removal of the cake.
Bake for 18-24 minutes at 350 degrees. Check for doneness with a toothpick inserted into the center. If it comes out clean, it's done. Cool on a rack.
FYI: I've baked this in Bundt pans, loaf pans and as cupcakes.
For the icing, in a small bowl, mix together the powdered sugar and vanilla. In very small amounts, add a tiny bit of water and stir briskly with a spoon. You want the mixture to slowly drip off the edge of your spoon. Drizzle the icing all over the cake in a decorate manner and serve.
Adapted from a SimplyRecipes.com recipe