Moist Banana Cake with Walnuts

• Preheat oven to 325F°/165°C/Gas mark 3
• Pan – Grease, and line with parchment paper a 9 x 13 rectangular cake pan.

  Pro tip – You can also use 2 x 8-inch round cake pans, or 3 x 7-inch round cake pans for a layer cake.
• Dry ingredients – In a medium sift together the flour, baking powder, baking soda, salt, and spices. – set aside. 
• Cream – In the bowl of a stand mixer with the paddle attachment on medium speed cream together the butter, oil, and sugar until smooth.

  Pro tip – the mixture will become lighter and the sugar will be almost dissolved at the end of creaming about 3 to 4 minutes.
• Eggs – Next, add the eggs one at a time, followed by the vanilla extract and mashed bananas.

  Pro tip – adding the mashed banana now will break any large banana pieces
• Dry ingredients – Add the flour mixture alternating with the sour cream in three batches. Then add the chopped walnuts and dry fruits. Do not overmix.

  Pro tip – Overmixing at this time as the fruit will sink to the bottom of the cake.
• Bake – Pour the batter into the prepared baking pan and bake in a preheated oven for 40 to 50 minutes or until a skewer inserted in the center comes out clean. 

  Pro tip – The 8-inch round  cake should take about 30 to 40 minutes 10 x 7-inch rectangular pan – should take about 25 to 35 minutes Loaf pan – should take about – 55 to 60 minutes 
• Cool – Cool in the pan for 10 minutes then invert on a wire rack and cool completely before frosting. 

Cream Cheese Frosting (optional)

• Cream – In the bowl of the stand mixer with the paddle attachment on medium speed, cream the butter, cream cheese, and whipping cream until light and fluffy
• Sugar – Add the vanilla extract and salt followed by the powdered sugar one cup at a time. Once all the sugar is in continue to whip for a minute or two until light and fluffy. 
• Frost – add frosting to the cool cake and decorate as desired.