Are you ready to embark on a mouthwatering culinary journey that combines the creamy sweetness of ripe bananas with the rich, nutty crunch of walnuts? This traditional Brazilian "Bolo de Banana e Nozes" is not just a cake – it's a slice of pure comfort that will transport you straight to the heart of Brazil's vibrant baking culture. With its irresistible aroma and perfect balance of flavors, this cake is guaranteed to become your new favorite dessert that will impress family and friends alike!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
Cuisine: Brazilian
Serves: 12 servings
Ingredients
- 3 ripe bananas
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or rectangular cake pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy. The bananas should be very soft with minimal lumps for the best texture.
- Add vegetable oil, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until the mixture is well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour and baking powder to ensure no lumps and to aerate the dry ingredients.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan, using a spatula to spread it evenly and tap the pan gently to remove any air bubbles.
- Bake in the preheated oven for 45-50 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Choose Overripe Bananas: The key to an incredibly moist cake is using very ripe, almost black bananas. The riper they are, the sweeter and more flavorful your cake will be.
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for better mixing and a more uniform texture.
- Don't Overmix: Gently fold ingredients together to keep the cake light and fluffy. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay – they indicate a perfectly moist cake.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes before removing to prevent breaking, and let it cool completely before slicing.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: Enhance the cake with a light dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: g
Cholesterol: 35mg
