SAEDNEWS: With this simple recipe, you can prepare a delicious banana walnut cake without using an oven in just 20 minutes. After preparing it, let the cake rest in the refrigerator for a few hours to achieve the perfect texture, then enjoy this tasty homemade dessert.
Accoridng to Saednews:
3 large ripe bananas, mashed into a smooth puree
300 g plain biscuits (such as Petit Beurre, Marie, or digestive-style biscuits)
150 g butter, softened at room temperature
1 cup (about 120 g) coarsely chopped walnuts
½ cup powdered sugar or granulated sugar (add 2 extra tablespoons if you prefer a sweeter cake)
2 tablespoons cocoa powder (optional, for decoration)
Vanilla ice cream or whipped cream (optional, for serving)
Mixing bowl
Spatula or silicone scraper
Refrigerator-safe dish (square, rectangular, or silicone mold preferred)
Spoon or spatula for pressing the mixture
Knife for slicing bananas and chopping walnuts
Prep Time: 20 minutes
Chilling Time: 3–4 hours (preferably overnight)
Total Time: About 4 hours 20 minutes
Mash the ripe bananas until smooth and creamy.
Place the biscuits in a sturdy plastic bag and crush them with a rolling pin or bottle until they become fine crumbs. Avoid turning them into a powder; leave a little texture.
Coarsely chop the walnuts.
In a large bowl, beat the softened butter and powdered sugar together with a spatula or hand mixer until light and fluffy.
Add the mashed bananas and mix until fully combined.
Fold in the chopped walnuts and crushed biscuits. Stir gently until the mixture is evenly combined and holds together.
Transfer the mixture into the prepared dish.
Press it down firmly with the back of a spoon or spatula to create a compact, even layer.
Dust the top with cocoa powder if desired.
Cover with plastic wrap and refrigerate for at least 3 to 4 hours, or overnight for the best texture.
Remove the cake from the refrigerator.
Use a warm knife to cut it into squares or rectangles.
Serve with vanilla ice cream or whipped cream, and garnish with fresh banana slices and chopped walnuts if desired.
Use very ripe bananas: The riper the bananas, the sweeter and more flavorful the cake will be.
Press the mixture firmly: Compacting the mixture well helps the cake keep its shape after slicing.
Add cocoa before chilling: Dust the cocoa powder over the cake just before placing it in the refrigerator.
Storage: Keep the cake covered in the refrigerator for up to 3 days to maintain freshness.
Nutrient | Amount |
|---|---|
Calories | About 250 kcal |
Carbohydrates | 25 g |
Protein | 4 g |
Fat | 16 g |
This cake provides beneficial nutrients from bananas and walnuts, including potassium, magnesium, and heart-healthy fats.
For a richer caramel-like taste, gently melt the butter with a small amount of sugar in a pan until lightly caramelized. Allow it to cool slightly before mixing it with the remaining ingredients. This adds a deeper, buttery sweetness to the finished cake.
