Banana Walnut Loaf Cake with Cinnamon

A moist loaf cake with ripe bananas, toasted walnuts and a pinch of cinnamon, which keeps well for several days and can be prepared in advance. It goes well with coffee as well as served as a dessert with yogurt.

By yumbelo · 8 servings · 75 minutes

Ingredients

• 3 Stück ripe bananas
• 200 g soft butter
• 180 g sugar
• 1 Packung vanilla sugar
• 4 Stück eggs (size M)
• 250 g wheat flour (type 405)
• 2 TL baking powder
• 1 TL cinnamon
• 1 Prise salt
• 2 EL milk
• 100 g walnut kernels, chopped
• 50 g dark chocolate, chopped
• 2 EL powdered sugar for dusting

Method

1. Preheat the oven to 175 °C top and bottom heat and line a loaf pan or springform pan (approx. 26 cm) with baking paper.
2. Mash the bananas finely with a fork until a coarse puree forms.
3. Beat the butter, sugar and vanilla sugar with a hand mixer for about 5 minutes until creamy and the mixture is light.
4. Stir in the eggs one at a time, mixing well before adding the next egg.
5. Mix the flour, baking powder, cinnamon and salt and stir into the butter mixture alternately with the milk and the banana puree until a smooth batter forms.
6. Fold in the walnuts and dark chocolate, pour the batter into the pan and smooth the top.
7. Bake the cake in the preheated oven for about 50 to 60 minutes; test with a wooden skewer, which should come out dry.
8. Let the cake cool in the pan for 10 minutes, then let it cool completely on a wire rack and dust with powdered sugar before serving.