Banana and walnut cake
As we haven’t had any cakes on the blog since November I’ve decided it’s time for a bit of a treat, and what could be better than a nice moist banana cake. Great for using up those over ripe bananas in the fruit bowl, and also freezes well if there’s any left over.
Happy baking x
Banana and Walnut Cake
- 100g unsalted butter, softened
- 150g golden caster sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 225g self raising flour
- 1 level teasp baking powder
- 2 tbsps milk
- 50g walnut pieces, plus extra for sprinkling over the top of the cake
Preheat oven to 180°C/Fan 160°C/Gas 4. Lightly grease a 2lb loaf tin and line the base and sides with baking parchment.
Put all the ingredients, except the walnuts, into a large bowl and beat until well blended (about 2 minutes). Gently stir in the walnuts then turn out into the prepared tin. Level the surface and scatter over about 2 tbsps of walnut pieces over the top.
Bake in the preheated oven for about an hour, until well risen and golden brown. Leave to cool in the tin for a few minutes then turn out, remove the parchment and finish cooling on a wire rack.