Savor the fusion of ripe bananas and aromatic hazelnuts in this exquisite banana nut cake. Crafted with a mix of simple ingredients, the cake is a symphony of moist texture and rich taste, perfect for celebrating everyday moments.
Ingredients:
- 1 1/2 cups of plain flour
- 3 large bananas, pureed
- 2 whole eggs
- 1/2 cup of hazelnut meal
- 2 1/4 teaspoons of baking powder
- 1/3 cup of sunflower oil
- 2 tablespoons of full-fat milk
- 1/2 cup of granulated sugar
Cooking Directions:
- Start by heating your oven to 170°C (338°F) with the fan setting on. Ready a 30cm baking tin by lightly greasing it or fitting it with baking paper.
- Combine eggs and sugar in a mixing bowl, whipping until they reach a smooth and fluffy consistency. Incorporate the sunflower oil and milk gradually, stirring until the blend is even.
- Fold in the hazelnut meal, followed by sifting in the flour and baking powder. Stir gently until just mixed.
- With a fork, press the bananas into a pulp.
- Stir the banana pulp into the cake mixture, blending until the mixture is uniform.
- Transfer the mixture into the cake tin, leveling out the top.
- Let the cake bake for around 40-45 minutes, or until it passes the toothpick test.
- After baking, let the cake sit in the tin for 10 minutes, then transfer it to a cooling rack.
- Once cool, sprinkle with a dusting of icing sugar.
Slice and serve this delightful banana nut cake for a splendid dessert or a mid-day indulgence. Enjoy!
