Banana Walnut Cake
1 1/4 water glass of up multi purpose flour / buckwheat flour
1 teaspoon of baking soda
1/2 teaspoon of fine salt
2 large eggs (at room temperature)
1/2 teaspoon of vanilla extract
1/2 cup of unsalted butter, at room temperature- Extra butter to oil the mold
1 water glass of sugar
3 ripe bananas, peeled and crushed with fork (about 1 water glass)
1/2 water glass of toasted walnut pieces
Sift flour, baking soda and salt in a bowl and put them away. Scramble the eggs and vanilla in a separate bowl and put them away. Gently oil a (baton) cake mold of 26 x 13 x 7 cm. Preheat the oven to 175 degrees.
Mix butter and sugar preferably lightly until you reach a light creamy consistency with the electric hand mixer on the bread kneader of a footed mixer. Meanwhile, slowly pour the egg mixture into the butter mixture. Add bananas (the mix looks like as sour, so do not worry) and remove the bowl from the mixer.
Add the flour mixture with a spatula into this mixture as well mixed. After adding the hazelnuts, put them to the oiled cake mold. Cook for about 55 minutes in the oven or until the toothpicks set in the center of the oven are clean. Cool the cake in the wire rack within the mold for 5 minutes. Then remove the cake from the mold and wait for it to cool on the wire rack. Store it in a plastic covered container. It would be better if this cake was served the next day.