Helen Goh's Espresso-Infused Banana Walnut Cake Recipe

Chef Helen Goh shares a loaf‑style banana cake that combines toasted walnuts, espresso‑browned butter, and a sweet coffee icing. The batter uses ripe bananas, unsalted butter browned until nutty, light and dark brown sugars, malted milk powder, Greek yoghurt (or sour cream), eggs, vanilla, flour, baking powder, baking soda, and sea salt. After folding in most of the toasted walnuts, the mixture is baked in a 170 °C fan‑forced oven for about 50 minutes. While the cake is still warm, a glaze made from icing sugar, strong espresso, softened butter, and a pinch of salt is poured over the top and finished with the remaining walnuts. The result is a moist, aromatic loaf with a glossy coffee‑flavored icing.