Banana Walnut Cake

You’ll love this Banana Walnut Cake, which is actually more of a cake and not so sweet. Full of healthy ingredients, moist and delicious!

Banana Walnut Cake

Ingredients for Banana Walnut Cake:

2 eggs
160 g brown cane sugar
100 g very soft butter
350 g ripe bananas – peeled
2 tsp. lemon juice – to drizzle over the bananas
1/2 tsp. cinnamon – (a little more if you like).
180 g flour – e.g. spelt flour
½ tsp. salt
2 tsp. baking powder
100 g walnuts – roughly chopped and roasted

Method:

Preheat the oven to 340°F oven. Grease a loaf tin (approx. 30 cm x 10 cm) and line the long side with baking paper. Leave the paper slightly overhanging so that you can easily lift the banana bread out of the tin later.

Chop the walnuts and dry roast them in a pan until they begin to smell fragrant. Leave to cool.

Beat the eggs with the sugar until very foamy (this will take about 10 minutes), add the very soft butter and beat again until foamy.

Mash the bananas with a fork (small pieces may still be visible) and sprinkle with lemon juice. Add the banana puree and cinnamon to the batter and stir in.

Now briefly stir in the sifted flour with salt and baking powder and the chopped and roasted walnuts.

Pour the batter into the prepared loaf tin and bake for about 50 minutes. If the surface becomes too dark, place a piece of baking paper or aluminium foil over it towards the end of the baking time.

Test with a chopstick. When the banana bread is ready, remove from the oven. Carefully loosen the short side that is not lined with paper from the edge with a knife. Leave to cool slightly in the tin, then lift the banana cake out of the tin using the overhanging baking paper.

Note:

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Banana Walnut Cake
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