Banana Walnut Cake with Custard

Description:
This moist and flavorful Banana Walnut Cake with Custard combines the natural sweetness of ripe bananas with the rich texture of walnuts, all topped with a luscious custard layer. It’s perfect for breakfast, dessert, or as a special treat to share with friends and family. The cake is easy to make and packs a lot of flavor in every bite.

Origin:

The Banana Walnut Cake is a popular dessert in Western and Middle Eastern cultures, where bananas and walnuts are often combined in baked goods. The custard topping is a classic addition that adds creaminess and depth to the cake, enhancing the overall taste experience.

Ingredients:

For the Cake:

• 3 ripe bananas, mashed
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

For the Custard:

• 1 cup milk
• 2 egg yolks
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Optional Ingredients:

• 1/2 teaspoon cinnamon (to add warmth and spice)
• 1/4 teaspoon nutmeg (optional for extra flavor)
• 1/4 cup brown sugar (for a deeper flavor in the cake)
• 1/4 cup heavy cream (to make the custard richer)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the Cake Batter:
   In a large bowl, beat the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
3. Mix Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon or nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Add Walnuts:
   Gently fold in the chopped walnuts.
5. Bake the Cake:
   Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6. Make the Custard:
   In a saucepan, heat the milk over medium heat until it’s warm, but not boiling. In a separate bowl, whisk the egg yolks, sugar, and cornstarch together until smooth. Gradually add the warm milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, whisking continuously until it thickens. Remove from heat and stir in the vanilla extract.
7. Assemble the Cake:
   Once the cake has cooled, pour the custard over the top of the cake and spread it evenly. If desired, garnish with additional walnuts for texture and flavor.
8. Serve and Enjoy:
   Slice the cake and serve with a dollop of whipped cream or a drizzle of extra custard, if desired.

Tips for Success:

• Make sure the bananas are very ripe for the best flavor and moisture.
• Let the cake cool completely before adding the custard to prevent it from melting into the cake.
• If you prefer a firmer custard, you can increase the cornstarch by 1/2 tablespoon.
• To enhance the cake’s flavor, toast the walnuts lightly before adding them to the batter.

Recommendations:

• Serve this cake with a scoop of vanilla ice cream or a side of fresh fruit for a refreshing contrast.
• This cake is excellent for a special brunch, tea time, or as a birthday cake.
• Pair it with a warm cup of coffee or herbal tea for a delightful treat.

Nutrition (per serving, approximate):

• Calories: 250-300 kcal
• Protein: 3g
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 18g
• Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 150mg
• Potassium: 250mg

(Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.)