Title: Banana Cake with Walnuts
Categories: Cake Nut
Yield: 12 Servings
| 1 1/4 | c | Sugar |
| 3/4 | c | Butter; at room temperature |
| 2 | ts | Vanilla |
| 3 | | Eggs |
| 1 | c | Walnuts; ground fine |
| 2 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 1 | ts | Ginger |
| 2 | ts | Cinnamon |
| 5 | | Bananas |
| 1/4 | c | Strong coffee; cold ----frosting----- |
| 1 | c | Powdered sugar |
| 3 | oz | Sweet or semi-sweet chocolate |
| 2 | ts | Water |
Recipe by: The Easy Art of Cooking with Nuts - ISBN 0-87358-583-6 Preheat
oven to 350 F. In a large bowl, beat the sugar, butter, and vanilla with an
electric beater for 10 minutes. Add the eggs one at a time. Mix the
walnuts, flour, baking powder, and spices and add to the batter. Stir until
all ingredients are well blended. Mash the bananas with a fork and add them
and the coffee to the batter. Stir well. Pour the batter into a 9-inch
springform pan or equivalent. Bake in the oven for 40 minutes or until a
fork comes out clean. Let the cake cool before you remove it from the form.
Pour all the frosting ingredients into a double boiler and stir over medium
heat until the butter and chocolate have melted, then spread over the cake.
You can decorate with banana slices dipped in some of the chocolate sauce
or in lemon juice if you are going to eat it right away. Serves 12. By on