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Banana and Hazelnut Cake with Cherries Recipe

Banana and Hazelnut Cake with Cherries Recipe
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★★★★★

4.8 from 9 reviews

Indulge in this delightful banana and hazelnut cake, where ripe mashed bananas and nutty hazelnut flour combine with sweet cherries to create a moist, flavorful treat. Perfect for cozy gatherings or an afternoon snack, this cake balances rich textures with a burst of fruitiness, making every bite a comforting experience.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup hazelnut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 ripe bananas, mashed
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Add-ins

  • 1 cup fresh or frozen cherries, pitted and halved
  • 1/2 cup chopped hazelnuts

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with brown sugar until the mixture becomes light and fluffy, ensuring a smooth texture for the cake.
  4. Add Eggs and Flavors: Beat in the eggs one at a time, thoroughly incorporating each before adding the next. Stir in the vanilla extract and mashed bananas until the mixture is well combined and creamy.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet banana mixture, alternating with the milk. Mix gently until just incorporated to avoid overworking the batter and maintaining a light crumb.
  6. Fold in Cherries and Hazelnuts: Carefully fold in the pitted and halved cherries along with chopped hazelnuts to distribute evenly without crushing the fruit.
  7. Pour Batter and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly and is easier to slice.

Notes

  • You can substitute milk with almond or oat milk for a dairy-free version, though the texture may slightly vary.
  • Use fresh cherries during peak season for best flavor, or frozen cherries that have been thawed and patted dry to reduce excess moisture.
  • Toasting the hazelnuts before chopping adds an extra layer of nuttiness to the cake.
  • This cake is best enjoyed within 2 days when stored in an airtight container at room temperature, or refrigerated for up to 4 days.
  • For added decoration, dust the cooled cake with powdered sugar or a light glaze made with lemon juice and powdered sugar.

Nutrition

Keywords: banana cake, hazelnut cake, cherry cake, fruit cake, nut cake, baked dessert, homemade cake, comfort food

Find it online: https://maicook.com/banana-and-hazelnut-cake-with-cherries-recipe/