Mostly healthy eating!

Banana and walnut cake

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.

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