Banana walnut cake (with quinoa flour)

As I previously told you, I’ve been having fun baking with different kinds of flour – and there’s a lot to come, I guarantee. :D

As for this cake, it is really good – my sister loved it – but hasn’t dethroned my favorite banana cake. I found the walnuts a bit bitter after being toasted twice – I’m using sliced almonds next time I make this recipe.

Banana walnut cake
from Good to the Grain

2 cups (210g) walnut pieces
½ cup (60g) quinoa flour
1 cup (140g) all purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup (113g/1 stick) cold unsalted butter, chopped into 1.25cm (½in) pieces
½ cup (88g) dark brown sugar, packed
½ cup (100g) granulated sugar
3 ripe bananas, whole
2 eggs
1/3 cup (87g) sour cream – I used plain yogurt
1 teaspoon vanilla extract

Position a rack in the middle of the oven and preheat to 180°C/350°F. Butter a 23cm (9in) round cake pan.
Measure the walnuts onto a baking sheet and toast in the oven until light golden-brown and fragrant, about 15 minutes. Set aside to cool completely.
Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredient that may remain in the sifter. Set aside. Grind 1 cup of the toasted walnuts in a food processor, about 15 seconds. With a sharp knife, finely chop the remaining cup of walnuts and reserve – the chopped nuts will be added later as a topping.
Add the butter and sugars to the bowl of an electric mixer with the paddle attachment. Mix on medium-high speed until light and creamy, about 3 minutes. Using a spatula, scrape down the sides of the bowl. Add the bananas and mix on medium for 30 seconds or until the bananas are broken down. Add the eggs, one at a time, mixing on medium speed until thoroughly combined. Add the sour cream and vanilla and mix until combined. Again, scrape the sides of the bowl.
Add the ground walnuts and the dry ingredients and mix on low speed just until combined; remove the bowl from the mixer and finish mixing using a spatula, until smooth.
Scrape the batter into the prepared pan and smooth the top. Sprinkle with the reserved walnuts and bake for 50-60 minutes or until the cake is golden brown and a skewer inserted in the center comes out clean. Cool in the pan.
Wrapped in plastic, the cake can be kept for up to 3 days.

Serves 8 – I made 2/3 of the recipe above and used a round 20cm (8in) cake pan