Try Banana Cake With Crunchy Cashew Nuts For A Decadent Dessert

We all have bananas lying around in the kitchen, slowly turning brown and begging to be used. While most people will settle for a quick smoothie or banana shake, how about giving those ripe bananas a delicious makeover?

Banana cake with crunchy cashew nuts! It's moist, rich, and infused with the sweetness of ripe bananas with a crunch of roasted cashews. Whether it is an evening snack, dessert for a family get-together, or perhaps breakfast with a cup of coffee, this cake fits every mood.

The outstanding feature of this cake is that it transforms simple ingredients into a healthy treat. Above all, the combination of bananas and cashews provides a texture and flavor that will make everyone come back for second servings.

Well, if you are ready to utilize those ripe bananas and add crunch to your cake, let's dive into this fun and easy recipe!

About the Recipe

It's one moist cake, made from overripe bananas, hence it has that sweet, deliciously fruity taste that comes naturally. With roasted cashew nuts, it does add a layer of taste and texture that serves every bite soft and crunchy.

This is a highly versatile cake, it can be served as is, with a dollop of whipped cream, or even as the base for more elaborate desserts. But what's even better about it is that it is a beginner-friendly recipe, which has no need for complicated techniques or impressive ingredients.

How to Make Banana Cake with Crunchy Cashew Nuts

Ingredients

For the Cake:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon powder (optional)
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar or jaggery powder
• 2 large eggs (or ½ cup yogurt for a vegetarian option)
• 1 tsp vanilla extract
• 3 ripe bananas (mashed)
• ½ cup milk
• ½ cup chopped roasted cashew nuts

For the Topping:

• 2 tbsp chopped cashews
• A sprinkle of cinnamon or powdered sugar (optional)

Method:

Preheat oven to 180°C, grease the loaf pan or cake tin. Take a bowl and sift the flour, baking powder, baking soda, and cinnamon powder. In another bowl cream butter and sugar, let it get all fluffy. Add eggs, followed by vanilla extract. Fold in the mashed bananas.

Add dry ingredients one by one to the wet mixture while adding milk. Mix until just combined. Add roasted cashews and mix so that it gets well distributed in the cake.

Pour the prepared batter in tin and top it up with a few extra cashews on the top for crunch feel. Bake for 40-50 minutes or till a toothpick inserted in center comes out clean.

Let the cake cool in the pan for 10 minutes and then slice it up on a wire rack.

Variations

Chocolate Banana Cashew Cake: Mix in ½ cup of cocoa powder or chocolate chips to make a delicious combination of chocolate.

Healthier Substitutes: Use whole-wheat flour instead of all-purpose flour and use honey or jaggery instead of sugar.

Tropical Banana Cake: Throw in shredded coconut to this batter and a whiff of cardamom to it for an altogether exotic cake.

Nutty Mix: Made with mix of nuts, almonds, walnuts, and pistachios along with cashews for added crunch and flavors

Tips to Achieve the Perfect Banana Cashew Cake

Use good, brown-spotted ripe bananas for the best texture, they're sweeter and a little softer, easier to mash.

Mix your batter just until it comes together. If you overmix the batter, you can end up with a rather dense cake.

Take time to toast the cashews before you add them to your cake, that way they don't just add crunch but flavor as well.

Alter sugar to taste according to your ripened bananas. Taste and adjust.

Grease or line the pan with parchment paper so the cake doesn't stick.

Cool this cake completely before slicing so you won't get crumbles.

Next time you wonder what to do with those ripe bananas, forget the smoothie and bake this delicious cake instead.