Are you looking for a cake packed with flavour? Or how about a moist cake, yet one that gives you a lovely texture from the soft cake contrasting with light, crunchy walnuts? Well look no further! Here you will find the perfect recipe to fill your kitchen with lovely baking aromas of cake, banana and walnuts, and after the baking, you can sit back, make yourself a cup of tea and have a delicious slice of moist banana and walnut cake!
Share with friends, bring as a gift offering when you go visiting friends. Whatever the occasion, rest assured, you will enjoy this easy to make cake. So read on, print the recipe if you wish, or bookmark this recipe. Don’t forget to subscribe to Lovefoodies to keep up to date with upcoming recipes. Enjoy!
You will need a loaf tin, mine measures 30cm x 12cm, and 8cm deep. This recipe will also work in a regular 9 inch up to 12 inch loaf pan, same cook time
1 1/4 Cups or 225 g Plain / All Purpose flour sieved
1 Teaspoon baking powder
1/4 Teaspoon Bicarbonate of Soda
Pinch of salt
75g or 1/3 Cup or 75 g Butter
175g or 3/4 cup Sugar
2 medium eggs lightly beaten
450g or 3 cups peeled VERY RIPE bananas. (approx 4 medium bananas)
1 cup or 100 g chopped walnuts
******* Baking Soda / Bicarb of soda is used to enhance the texture and ‘grain’ of the loaf. It is not essential for you to use it, but it does give a bit of texture as banana breads can often be a little ‘smooth’ in texture.
1. Heat oven to 170C, Gas 4, 350F.
2. Grease and line your baking tin. (if you have a silicone one, then no need to grease or line) . See here if you would like to know how to Line a Loaf Tin
3. Chop Walnuts. I like my walnuts roughly chopped for added texture, but it is up to you if you’d like to finely chop them. Use a potato masher or fork and mash the bananas.
4. Mix together the sieved flour, salt, bicarbonate soda and baking powder.
5. Cream the butter and sugar until pale and fluffy, add the eggs a little at a time with a few tablespoons of the flour (to stop the batter from splitting).
6. Add the bananas and walnuts, combine well.
7. Using a metal spoon, fold in the rest of the flour.
8. Transfer mixture to baking tin and spread evenly taking care to make sure the corners also have batter. If necessary, dropped the filled tin from a height of a couple of inches onto your work surface to help distribute the batter evenly.
9. Place in the oven for 1 hr 15 minutes. Test after 1 hour if ready using a metal skewer. Poke the skewer into the center of the cake mixture. If the skewer comes out clean, the cake’s ready! *** Please do test if the cake is done as all ovens are different and your cake may take a little longer or a little less time to bake.