Banana and walnut cake in the multicooker

Name: Banana and walnut cake in the multicooker
Ingredients: 3 medium ripe bananas; 2 whole eggs; 100 g sugar; 120 ml oil; 5 ml vanilla extract; 250 g white flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon cinnamon; 100 g walnuts; 10 g butter

Dessert - Banana and walnut cake in the multicooker by Marta D. - Recipia

Banana and walnut cake in the multicooker cooks for 55 minutes at 150 °C. Ripe bananas keep the crumb soft, while the walnuts stay in distinct pieces in the thick batter, which is denser than loaf-cake batter; the cake bakes right in the greased bowl. I choose bananas with brown spots on the peel, but flesh that is still light in color. Prep: 15 minutes. Cook: 55 minutes. Total time: 70 minutes. Servings: 10. About 350 kcal and 6 g protein per serving.

Ingredients

3 medium ripe bananas
2 whole eggs
100 g sugar
120 ml oil
5 ml vanilla extract
250 g white flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
100 g walnuts
10 g butter

Preparation

1. Mash the bananas with a blender or a fork until you have a purée with no large pieces. 2. Add the eggs, sugar, oil and vanilla extract. Beat until smooth. 3. Add the flour, baking soda, salt, baking powder and cinnamon. Mix until no streaks of flour remain; the batter will be thick, denser than loaf-cake batter. 4. Finely chop the walnuts and fold them in with a few gentle strokes. The pieces will remain visible in the batter. 5. Grease the multicooker bowl with butter and pour in the batter. Select the BAKE function at 150 °C for 55 minutes, until the center is set and a toothpick comes out without raw batter.

Notes

Very large bananas add more moisture, so I choose three medium ones, with spotted peels and soft flesh. I stop adding flour when no white streaks remain; mixing for too long makes the batter elastic. For a nut-free version, leave out the walnuts; you can also replace them with the same amount of pecans. This contains gluten, eggs, nuts and dairy from the butter used to grease the bowl. Let it cool before slicing so the soft crumb doesn't crumble. A slice goes well with black tea. Keep it covered in the fridge for up to 3 days; take a slice out before serving so it isn't cold.