Recipes

Banana and walnut cake

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.

Banana and walnut cake

Banana and walnut cake

  • 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
  1. 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.
  2. Peel then mash the bananas with a fork until smooth. Beat the eggs.
  3. 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.
  4. 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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