Banana walnut cake

(Updated) Moist but not dense, this banana cake is light, not excessively sweet and there’s the added pleasure of getting some crunch from the walnuts and the streusel topping. Based on a recipe from the web site of Sylvia Reynoso Gala, I substituted melted butter for the cooking oil because, in my experience, using cooking oil in cakes leaves an undesirable sensation in the mouth. And I have a theory that it is the cooking oil that makes banana cakes from neighborhood bakeries dense and bread like rather than light and cake-y. And I omitted the molasses because the photo of the baked cake in Mrs. Gala’s site looked too terribly dark for my taste. Banana walnut cake with streusel topping

Because I like nuts, into the cake went some chopped walnuts. Why add a streusel topping? Because I love streusel topped cakes. Without icing or frosting, most cakes look plain. But with a streusel topping, a cake is magically transformed both in texture and in appearance. And when the streusel topping includes chopped nuts, ahh, it is just lovely.


4 large eggs
1 c. of white sugar
1/2 c. of dark brown sugar
1 tsp. of salt
1 tsp. of baking powder
1 tsp. of baking soda
1 tsp. of cinnamon
1 tsp. of nutmeg
1/4 c. of low fat milk
1 225-g. block of butter, melted and cooled
1/4 c. of rolled oats
2-1/4 c. of all-purpose flour
1-1/2 c. mashed overripe bananas (I used 5 lacatan)
1/2 c. of chopped walnuts, tossed with 1 tsp. of flour

For the streusel topping:

1/2 c. of chilled butter, cut into small pieces
1/2 c. of chopped walnuts, tossed with 1 tsp. of flour
1/2 c. of flour
1/4 c. of brown sugar
1/4 c. of white sugar

Preheat the oven to 350oF.

Place the eggs, sugars, salt, baking powder, baking soda, cinnamon nutmeg in a bowl. Mix (I used an electric mixer) at medium speed for about two minutes.

Add the milk to the cooled butter. Pour into the bowl and beat on low speed for a minute.

Add the flour and rolled oats. Mix on low until the mixture is smooth, about one minute.

Add the bananas and chopped walnuts. Mix over medium speed for 30 seconds.

Mix the ingredients for the streusel topping until they resemble coarse crumbs.

Pour the mixture in a cake pan. I used a 12-inch round silicone pan. If you’re using a regular pan, you will have to line the bottom with baking paper. Sprinkle the streusel mixture on top. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes. After an hour, test the cake by inserting a skewer at the center. Do this every ten minutes to make sure that as soon as the cake is done, it gets taken out of the oven immediately. Baked banana walnut cake

That’s how the cake looked right out of the oven. Notice the raised center? Don’t worry, the center deflates as the cake cools. Banana walnut cake inverted to a plate

The original recipe said let the cake cool in the pan before inverting to a plate. I couldn’t wait that long. After 10 minutes, I inverted the cake to a plate and reinverted it to another plate. Notice how the center has flattened. It is quite alright to serve the cake warm. It was delicious with coffee and we had it for our afternoon merienda earlier today.