TCIF: Banana and Walnut Cake

Mimi ON Nov 19, 2010 AT 11:08 am

Banana and Walnut Cake

Banana and Walnut Cake

By Sarah Adams

Apparently bananas are one the most popular items bought at the supermarket… who knew! Igo through stages with bananas; sometimes I love them sometimes I don’t!

Banana Cake on the other hand I love all the time, it delivers an excellently moist cake with a moorish sweet taste Always use the super ripe bananas with the brown spots which, if your like me, are the ones you have neglected to eat anyway!

Ingredients: The Cake
400g banana (4 bananas)
1 tablespoons orange juice plus the zest
3 eggs (large)
200g self raising flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
175g un-salted butter (room temperature)
100g walnuts

Banana and Walnut Cake - what you'll need

Banana and Walnut Cake - what you'll need

Top Tip: you will need a 8” round tin lined with baking paper on the bottom, or you can use a lined 2lb loaf tin Preparation:
Pre-heat the oven to gas 4/ 180˚C.

Put the walnuts in the oven to toast approx 10 minutes.

Mix all of the dry ingredients together.

Blend the eggs, orange juice and zest, with 3 (300g) of the banana.

Add the butter to the dry with 1/3 of the banana mixture and beat well for 1 minute. Continue to beat and gradually add in the rest of the banana mixture.

Banana and Walnut Cake - gradually add the banana mixture to the dry ingredients

Banana and Walnut Cake - gradually add the banana mixture to the dry ingredients

Roughly chop the walnuts and the extra banana and add to the batter.

Pour into your tin and bake for 40 minutes or until a skewer comes out clean.

When the cake is baked you can leave it to cool in the tin on a wire rack it is perfectly nice eaten on its own but as you can see I have chosen to decorate mine. This cake will benefit from a day of resting or maturing so that all the moisture can evenly distribute and the flavours can mingle, making it the perfect cake to take in for the week ahead.

Ingredients: The Decoration
5 tablespoons maple syrup
50g walnuts
1/4 teaspoon sea salt
1 banana


Put the walnuts into the oven to toast and mix the maple syrup with the sea salt.

When the nuts are ready stir them hot into the maple syrup.

Pour, scatter or spread over your cake!

Top Tip: be creative with your nuts, exchange them for pecans or your own personal favourite. Chop or use flaked another alternative is honey instead of maple. If you use banana it will discolour so I would advise only if serving straight away.

Click here for Sarah last TCIF recipe: Caramel Apple Cake

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