This banana and walnut cake recipe is delicious and so easy to whip up.
Put your over-ripe bananas to good use with this beautiful banana and walnut cake. The classic flavour combination is a great fruity twist on a traditional tea-time cake. And is easily enjoyed with a cuppa. We’ve added a thick, creamy frosting on top to elevate the cake after it’s cooled. But it’s definitely just as delicious without, with a little butter spread over it instead.
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 225g (8oz) self-raising flour
- 2tsp ground mixed spice
- ½ tsp baking powder
- 3 large eggs
- 50g (2oz) walnuts, chopped
- 2 ripe bananas, mashed with 10ml (2tsp) lemon juice
For the frosting:
- 175g (6oz) reduced-fat soft cheese e.g. Philadelphia
- 50g (2oz) icing sugar
- Chopped walnuts and mixed spice, to decorate
- Preheat the oven to 170°C (325°F, gas mark 3). Grease and line the base and up two sides of a 900g (2lb) loaf tin with parchment.
- Place the butter, sugar, flour, spice, baking powder and eggs in a large bowl and beat with an electric whisk until thoroughly combined. Fold in the walnuts and mashed bananas.
- Spoon the mixture into the tin and level the surface. Bake for 1 hr-1 hr 10 mins until risen and golden and a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out on to a rack to cool completely.
- Beat together the soft cheese and icing sugar and spread over the cold loaf. Decorate with the walnuts and mixed spice.
Tips for making banana and walnut cake:
Don’t be afraid to experiment with the mixture, adding in any leftover dates or chocolate chips for an extra punch of flavour.
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Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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