Banana and walnut cake

If I tell you that this cake is one of the fluffiest I have never tried I would not lie to you! Really surprising and delicious ... and its very intense flavor from chocolate and banana! A delight, really. I encourage you to do so because, in addition to being a perfect option for take advantage of those bananas that are running out of date and already too ripe… it's a healthy and healthy sponge cake for breakfasts and snacks for all the family.

Did you know that you can freeze the cakes? You are right. In addition, you must do it hot, when they have not yet cooled down completely, you cut it into portions and lie it in zip bags. Direct to the freezer, because that way they will not lose moisture and they will be just as fluffy. When you want to use them, you just have to take it out and let it thaw at room temperature. And like fresh!

Banana and walnut cake

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Fluffy, tasty, delicious, spectacular. This Banana cake, nuts and chocolate will not leave anyone indifferent. It is perfect for a healthy breakfast or snack.

• Irene Arcas

• Recipe type: confectionery
• Calories: 300
• Rations: 8

• Total time:

Ingredients

• 150 g butter or margarine at room temperature (and a little more to grease the mold)
• 125 g of chocolate fondant for dessert (approx 50% cocoa)
• 75 g of peeled walnuts
• 120 g of sugar
• 1 teaspoon vanilla (optional)
• 3 eggs
• 150 g flour
• 1 teaspoon baking powder
• 1 pinch of salt
• 2 very ripe bananas

Preparation

1. We preheat the oven to 180º. Grease a mold with butter or margarine and reserve.

2. We put the chocolate in the glass and grate it 8 seconds, speed 8. We remove to a bowl and reserve.

3. We put the walnuts in the glass and chop 2 seconds, speed 4. We remove the same bowl of chocolate and reserve.

4. We put the butter, sugar, vanilla and eggs in the glass. We shred 15 seconds, speed 4.

5. Add the flour, yeast, salt, bananas and chocolate with the reserved nuts. We mix 10 seconds, speed 5.

6. We put the content in the greased mold and bake about 40 minutes at 180º.

7. Remove, let it temper and carefully unmold. (Look at the notes to see how to keep a cake).

Notes

[b]Did you know that you can freeze the cakes?[/b] Well yes. In addition, you must do it hot, when they have not yet cooled completely, cut it into portions and place it in zip bags. Directly to the freezer, because this way they will not lose moisture and will be just as fluffy. When you want to use them you will only have to take it out and let it defrost at room temperature. And as if it were freshly made![br][br]If you don't want to freeze it, when it has cooled, cover it with [b]plastic [/b]so that the surface does not dry out. If it is very hot, [b]keep it in a tupperware container in the refrigerator[/b] and it will last up to 5 days perfectly.

Source - Cookidoo adaptation