This banana and walnut cake is perfect with a cup of tea. It's lovely by itself, but if you're feeling a bit more decadent, serve it with some butter spread on it. If it gets a little stale, you can toast it or put it into a warm oven for a little while and it will come out totally yummy again.
Ingredients Add to Shopping List
Serves: 7 people
Add all ingredients Select All
2 tsp Baking Powder
0.5 tsp Baking Soda
3 - Banana
1 tsp Butter
2 - Eggs
if not using the flax 'egg'
1.5 tsp Ground Cinnamon
150 g Honey
200 g Plain Flour
or white spelt flour
100 g Raisins
50 g SuperValu Goodness Walnuts
120 ml SuperValu Sunflower Oil
or coconut oil
- Preheat the oven to 150°C/gas mark 2. Lightly grease a 900g loaf tin with butter and dust it with a little flour.
- Put the raisins into a small pan, cover with water and bring to the boil. Turn off the heat and set aside until you need them.
- To make the flax 'egg', mix the ground flax with the water and let it sit for 10 minutes. It will coagulate and become the binding agent, like an egg in traditional baking. Alternatively, you can use 2 regular eggs.
- Sift the flour, baking powder, cinnamon and baking soda into a large bowl and mix together.
- In a seperate jug, mix the honey, sunflower oil and flax 'egg' (or 2 regular eggs) until combined. Whizz the bananas in a blender or food processor and add them to the jug, then pour the wet ingredients from the jug into the bowl of dry ingredients and mix until smooth.
- Drain the raisins and stir them in along with the walnuts. Generally, we crush the walnuts a little in our hands first. It's also nice to save a few for the top, to go crunchy.
- Pour the batter into your prepared loaf tin, scatter the reserved walnuts on top and bake for about 1 hour, until a skewer comes out nearly clean. Leave to cool for 10 to 15 minutes, then turn out onto a wire rack to cool completely.