Banana Nut Cake

By amaliana

Ingredients

• 3/4 cup chopped walnuts or pecans
• 1 1/4 cups mashed, very ripe bananas(about 3 bananas)
• 3/4 cup firmly packed light brown sugar
• 1/4 pound(1 stick) unsalted butter, melted and cooled
• 3 tablespoons whole milk
• 1 large egg, at room temperature
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350F. Grease and flour an 8-by-8-inch square cake pan.

Combine the bananas, brown sugar, butter, milk and egg in a mixing bowl, and whisk vigorously until smooth.

Whisk in the baking powder, cinnamon, and salt, and then briefly whisk in flour. Stir in the nuts, scrape the batter into the prepared pan, and smooth the top with a rubber spatula.
Bake the cake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire cooling rack for 15 minutes. Cut into 8 portions, and serve warm or at room temperature.

Not:
The cake can be made up to 3 days in advance and kept at room temperature, lightly covered with plastic wrap.

Variation:
Substitute chopped dried apricots, dried cranberries, or raisins for the nuts.