Nutty, fresh and fruity, this cake has everything you would enjoy in a cake. Perfect for afternoon tea or the church social.

Tra Vigne Banana Walnut Cake
Recipe type: Cakes
Serves: 6 to 8
  • Spice Topping:
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons brown sugar (packed)
  • 1 teaspoon cinnamon
  • Cake:
  • 3/4 Cup butter
  • 1/4 Cup granulated sugar
  • 1/4 Cup brown sugar (packed)
  • 2 eggs
  • 4 bananas
  • 1 Tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3/4 teaspoons cinnamon
  • nutmeg or cloves, to taste
  • 1 Cup all-purpose flour
  • 3/4 Cup pastry flour
  • 1 Tablespoon poppy seeds
  • 1 1/2 Cups chopped walnuts
  1. Spice Topping: Combine granulated sugar, brown sugar and cinnamon.
  2. Cake: Cream butter using paddle attachment of electric mixer, until pale and fluffy with no lumps. Combine granulated and brown sugars and add slowly to butter, mixing well. Add eggs, one at a time, incorporating thoroughly after each addition.
  3. Puree bananas in blender or food processor until liquefied. Add 2 Cups of puree to batter and blend well. Sift together baking powder, baking soda, salt, cinnamon, nutmeg or cloves, all-purpose and pastry flours and poppy seeds. Add walnuts. Fold flour mixture into creamed mixture on low speed until well blended.
  4. Line 8-inch cake pan with parchment paper. Butter paper. Pour batter into greased pan. Sprinkle with Spice Topping. Bake at 325 degrees until toothpick inserted in center comes out clean, about 55 to 65 minutes.
  5. Cool cake in baking pan, then loosen sides with knife and invert onto wire rack or serving platter.
This recipe yields 6 to 8 servings.

Each of 8 servings: 535 calories; 800 mg sodium; 100 mg cholesterol; 33 grams fat; 55 grams carbohydrates; 8 grams protein; 1.45 grams fiber

NOTES : Recipe from Gerry Moss, the pastry chef at Tra Vigne, Napa, CA

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