John Myers
Ingredients for 8 servings:
- 150 g butter
- 160 g brown sugar (brown caster sugar)
- 4 eggs
- 400 g banana(s), ripe
- ¼ tsp salt
- 1 vanilla pod(s), pulp
- ¼ tsp ginger, freshly grated
- ¼ tsp cinnamon powder
- 350 g whole wheat flour
- 2 tsp baking powder
- 120 g walnuts, coarsely ground
- Butter for the mold
- Flour
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
Cream the butter and sugar until fluffy. First, beat in 1 egg until fully incorporated, then beat in the remaining eggs one at a time. Mash the peeled bananas with a fork and stir into the mixture along with the salt, vanilla bean paste, ginger, and cinnamon. Mix the flour and baking powder together with the walnuts and stir in. Grease a loaf pan with butter and dust with flour. Tap off any excess flour. Pour in the batter, smooth it out, and bake in a preheated oven at 190°C (top/bottom heat) for about 50 minutes. Do the skewer test, but be careful, as the juicy bananas make it harder to tell if the cake is done! I’ve baked it many times, and I can say that 50 minutes is plenty. In Puerto Rico, it’s usually served spread with butter for breakfast (although I haven’t tried it yet). But even while baking, it smells so wonderful that you can’t wait until you finally have it on your plate.
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