I absolutely love this cake! I love when it’s cold outside and this cake comes out of the oven and spreads banana and vanilla scents all over the house. It’s also great in the summer with some coffee or tea or just by itself…..
1 cup of light brown sugar – (not packed) or granulated sugar (200 gr)
100 gr of butter at room temperature (½ a cup minus 1 tablespoon)
3 eggs at room temperature
1 vanilla bean or 2 teaspoon of pure vanilla extract
1 cup + 1 tablespoon of all-purpose flour (180 gr)
1 ½ teaspoons of baking powder
¼ teaspoon of salt
1 large banana or 2 small bananas
cup chopped pecans (40 gr)
cup chopped walnuts (40 gr)
Preheat oven to 175 degrees Celsius.
Line the bottom of a rectangle metal loaf pan with parchment paper and then coat with baking spray (or oils) with flour. Remove the excess flour. This is a crucial step because if you don’t line the bottom of the pan it will be nearly impossible to remove the cake after it has been baked. You can also use a silicon loaf pan.
In a bowl combine flour, baking powder and salt and set aside.
In the bowl of your electric mixer fitted with the whisk attachment whisk the butter and sugar. Add the eggs one at a time and whisk until the mixture is light and airy.
Cut the vanilla bean and scrape the vanilla pods into the mixture. If using vanilla extract, add to the mixture. Continue mixing for 1 1/2 minutes. Scrape down the sides of the bowl.
Smash the bananas with a fork and add them to the mixture.
Add the flour mixture in 2 parts and mix for 30 seconds after each addition. Fold in the chopped nuts
Spoon the batter into the prepared pan and smooth the surface evenly. Bake for 45 – 50 minutes until a cake tester inserted in the center comes out clean. Let the cake cool for 10 minutes before removing it from the pan.