Due to their popularity, banana cakes seem to have become a regular on this blog lately. Bananas and Baileys are a very nice combo. Although the banana flavour is predominant here, the Baileys comes through in a subtle manner. Cakes such as this one usually get better after a day or so because the flavour intensifies. However, I liked this one the most shortly after we had baked it when it was still a little warm inside. Ice Cream would probably be a perfect match for this cake, I was thinking about Fior di Latte or Vanilla...
4 ripe bananas
300g icing sugar
1 sachet baking powder
1 tbsp vanilla extract
2.5 cl Baileys
100g chopped walnuts (I put them in my food processor)
Preheat the oven to 200°C. Line a 24cm diameter springform pan with parchment paper and grease with butter.
Melt butter in a small saucepan and set aside. Mash the bananas. In a bowl, beat the eggs until foamy, then mix with mashed bananas and Baileys. Add butter, sugar, vanilla extract, chopped walnuts, flour and baking powder and mix well. Fill the batter into your prepared springform pan.
Bake for about 40-45 minutes. Let cool and dust with icing sugar before serving.