Growing up in Iran walnut was a daily snack or part of breakfast meal. We eat so much walnuts, that I honestly can't remember not having it in our house on regular basis. Banana in the other hand wasn't that popular in Iran. At least in my birth city Esfahan there weren't many places that you can purchase banana. It was considered as a fancy fruit, which rich people would serve it in the high class parties or weddings. When I moved to Canada, banana became one of my first choice as a fruit. It was tasty and more affordable compare to other fruits.
This recipe to me is where my childhood meets the adulthood and my new lifestyle. Click on the picture below to watch the stop by stop video.
Ready in 1 hour
Method used: one bowl method
Makes one 8 inch cake (tall pan)
Ingredients
Flour 1.5 cups
Sugar 1 cup
Baking powder 1/2 Tbsp (7.5 ml)
Salt 1/4 tsp
Eggs 3
Milk 1/2 cup
Yogurt 1/4cup
Vanilla extract 1 tsp
Butter and oil 1/2 cup (use half and half)
Mashed Banana 1/2 cup
Dround Walnut 1 cup
Unsweetened applesauce 3 Tbsp (optional)
Preparation
Pre-heat oven 350 degrees F
Prepare a 8 inch cake pan and set aside
Sift flour, sugar, baking powder, and salt (dry ingredients) in a big bowl, mix together and set aside
In a separate bowl mix oil, eggs, vanilla extract, milk, yogurt, and unsweetened applesauce (wet ingredients)
Pill and mash the banana and set aside
Using a hand mixer beat butter into the dry ingredients, and then add the wet ingredients and beat on low speed. Stop few times in between and using a spatula clean the side and mix the bottom of bowl (don't over mix)
Add the ground walnut and mashed banana and mix with spatula
Pour batter into prepared cake pan, cover the top completely with apricot, and bake until toothpick inserted in the center comes out clean
Once the cake is completely cool, take it out of the pan and transfer to a serving plate. Then dust it with icing sugar, or drizzle with icing sugar glaze (mix of icing sugar and water)
Ingredients For the top sauce
Brown sugar 2 Tbsp
Butter 1 Tbsp
10% cream or milk 1/2 Tbsp
Direction: bring butter, brown sugar and cream or milk to boil in a small pan and cook until thickened (1-2 minutes)
Drizzle on top of the cake for decoration
NOTE:
Use applesauce for extra moisture, and don’t use if you prefer a fluffy cake
Bring butter, eggs and dairies to room temperature