Isn’t it funny how we eat bananas every day, we see them everywhere in the convenience stores and coffee shops, but we really can’t grow them here in the United States? Just like coffee or tea, bananas are something that we can’t live without.
Banana Walnut Tea Cake is Better than Banana Bread
But at the intersection of “Eating what I Love” and my chronic “Charlie Brown Christmas Tree Syndrome,” I am always attracted to those little bananas that no one seems to buy at the super market. Hey little banana, why’ncha hop in my basket? I know someone who will love you…
When we used to travel in Mexico, the platano Domenico or mini-bananas were celebrated everywhere, and prized for their royal jelly texture, and extra-custardy flavor. You could buy a bunch of twenty, eat about four of them, and still have room for a big dinner.
Cavendish bananas are the banana of standard issue here in the United States, but just like apples or oranges, there are loads of different banana varieties. Some are starchy like potatoes, but the Domenico banana variety is sweet as honey, and always an amazing treat.
Platano Domenico is a Delicious Mini-Banana
I put together this Banana Walnut Tea Cake so you can experiment with fresh Domenico bananas. Most of the time, Domenico bananas are a tad overripe at the supermarket, as no one is in the habit of buying them. But you should buy them. And then you should make this Banana Walnut Tea Cake.
Similar to banana bread, I really like this recipe for Banana Walnut Tea Cake. The cake is a tad crispy with mouthwatering fresh fruit and powdered sugar. I had some leftover milk from my Lemon Tres Leches Cake, which was that little something extra that pushed this dessert over the edge. Who says left-overs aren’t special? And who says unpopular mini-bananas are a sad purchase? Both can be delicious, if you know what you are doing (and you do.)Print
Banana Walnut Tea Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Continental
Softened butter for greasing the baking pan (about 3 tbsp./42g)
2 cups all-purpose flour (250g)
1 tbsp. baking powder (12g)
½ tsp. baking soda (3g)
1 tsp. salt (4g)
½ tsp cinnamon (1g)
½ tsp nutmeg 1g)
½ cup buttermilk or sour cream (120g)
1 stick butter, softened (115g)
2 tbsp. vegetable oil (30ml)
1 cup brown sugar (125g)
½ cup sugar (62g)
1 ½ cups ripe mashed banana (Domenico bananas preferred) (337g)
½ cup milk (120ml)
½ cup walnuts, chopped (57g)
*About 8 mini-bananas (Domenico variety)
Powdered sugar for dusting
Berries and mint for garnish
Heat your oven to 350°F (176°C). Prepare a 12” round cake pan (30cm) or a 9″x 13″ baking pan (33cm x 23cm) by greasing generously with butter. For easier cake removal, line the bottom of the pan with parchment, but make sure to butter the parchment
*Optional fresh banana topping: Slice the Domenico bananas lengthwise using a mandoline slicer so that the slices are even. Line the prepared pan with the banana slices. Start with a pinwheel patter in the middle of the pan, and then work your way towards the outer edges of the pan. The rounded outside pieces of the banana may look better in the center pinwheel, using the larger slices towards the outside.
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a separate medium bowl, use a hand mixer to cream the buttermilk, butter, vegetable oil, brown sugar, sugar, and eggs. Beat for about 1 minute until well combined. Add the mashed banana and milk, continuing to beat for another minute.
Add the flour mixture by large spoonfuls, beating for about 30 seconds between each spoonful until all of the flour is incorporated. Stir in the walnuts using a rubber spatula, scraping down the sides of the bowl so that the batter is evenly combined.
Pour the batter into your prepared pan. Bake the cake in the heated oven for 35-45 minutes, until a toothpick comes out clean from the center. Remove the cake from the oven, allow to cool for about 5 minutes, and then invert the cake onto a wire cooling rack. Remove any parchment paper from the cake. Allow the cake to cool completely.
Dust the cooled cake generously with powdered sugar, and garnish with banana slices, berries, and mint.