Black Walnut-Banana Cake
Serves | 20 to 24 |
- ¾ cup black walnuts, coarsely chopped
- 2 cups unbleached all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 3 medium overripe bananas
- 1 cup granulated sugar
- ¼ cup grapeseed or vegetable oil
- 3 large eggs, lightly beaten
- 1½ tsp pure vanilla extract
- 2/3 cup sour cream
| Preparation | Preheat oven to 350˚F.
In a medium-sized skillet over medium-high heat, toast walnuts until lightly browned and fragrant, 5 to 6 minutes, flipping frequently to avoid scorching. Set aside to cool completely.
Generously grease a standard 12-cup Bundt pan.
In a medium bowl, add flour, baking powder, baking soda and salt and whisk to combine. Set aside.
In a large bowl, mash bananas with a fork until smooth. Add sugar and oil and stir to incorporate. Add eggs, vanilla and sour cream and whisk until homogenous. Add flour mixture in two parts, folding dry ingredients into wet until just combined. Fold in walnuts.
Pour into prepared pan and bake for 40 to 45 minutes; check at 30 minutes for doneness. Cake is done when toothpick inserted into the center of cake comes out clean or almost clean.
Remove from oven and transfer to a wire rack to cool for 15 to 20 minutes. Place serving plate over the open top of pan, grasp the plate and the sides of the Bundt pan firmly, and flip over to position cake on the plate. Allow to cool before serving. Serve warm or at room temperature. Store in an airtight container for up to 3 days.