This Banana and Walnut Cake, based on a BBC Good Food recipe, is super moist, sweet, and delicious! I add walnuts for extra crunch. Top tip - use overripe bananas for a stronger banana flavour and added sweetness. Perfect for dessert or a cosy afternoon treat, this cake is sure to delight!
Number of plants: 2
Servings: 2
Ingredients
- 140g softened margarine, plus extra for the tin
- 140g caster sugar
- 2 large eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 2 very ripe mashed bananas (I actually used 3 and a little bit extra SR flour, and it worked great!)
- Handful of walnuts, chopped into little pieces
Instructions
Heat oven to 180C/160C fan/gas 4.
Butter a 2lb loaf tin and line the base and sides with baking parchment.
Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
Cool in the tin for 10 mins, then remove to a wire rack.
