Makes 1 large cake
Every so often the fruit bowl boasts some bananas that look decidedly past their best. This is a great baking opportunity and this cake works really well with either stoneground fine wholewheat flour or the more usual white flour. Bread flour is too coarse for cake baking.
- 300g ripe bananas
- 2 large eggs
- 150g soft margarine or butter, straight from the fridge, or softened butter at room temperature
- 150g caster sugar
- 250g self raising flour, fine wholewheat or white
- 1 tsp ground nutmeg
- 1 tsp bicarbonate of soda
- 100g walnut pieces
- 150g natural yogurt
- Preheat the oven to gas mark 5, 190°C, 375°F (use the Baking Oven if you cook in an Aga). Line a 20cm square cake tin with baking parchment.
- Peel then mash the bananas with a fork until smooth. Beat the eggs.
- Place all the ingredients in a large bowl and beat until smooth, then beat for a further 1 minute. Turn into the prepared tin and bake in the centre of the oven for 40-45 minutes, until firm to the touch in the centre.
- Cool completely on a wire rack. Drizzle the cake with icing if you wish - just blend 2-3 tablespoons of icing sugar with a little water or lemon juice and drizzle it across the cake. It’s not necessary but it looks (and tastes) good!
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