This is one of those cakes that everyone loves. One such person is Dr O who started her maternity leave this week. So I decided to make 2, one for me and one for her. I had been ignoring a bunch of bananas especially but usually this is the perfect way to use up those bananas that are past their prime.
- 60g walnuts
- 175g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 125g butter
- 120g caster sugar
- 30g dark muscovado sugar
- 1 tsp vanilla extract
- 2 large eggs
- 300g bananas (peeled weight), that’s about 2 medium but little more or less won’t hurt
Butter and line a loaf tin approx 23x13x7cm or similar, I think that’s about a 1lb tin
- Put the oven on to heat at 170°C fan. While it’s warming up put the walnuts onto a baking sheet and pop in the oven for about 5 minutes. You just want to cook them enough to not go soggy in the cake. When they’re done let them cool and chop coarsely.
- Sift the flour, baking powder and bicarb together so they are well mixed. Take a tablespoon of flour mix and add to the chopped nuts. This will help prevent the nuts sinking to the bottom of the loaf.
- Beat the butter and sugar. Add the vanilla extract and beat some more so it’s light and fluffy.
- Beat in the eggs one by one.
- Mash one banana and chop the other into smallish pieces and stir them in.
It will look a bit curdle-y now but don’t worry
- Add half of the flour mixture, fold in in gently then fold in the rest. Fold in the nuts.
- Plop it into the tin and bake for 50-65 min until a toothpick comes out clean. If they get too brown on top before they are cooked, put some foil over them…I probably should have!
If you can’t be bothered with the two different types of sugar that’s OK. You can use all caster or golden caster sugar.
You can eat this like a cake but it is also delicious toasted and buttered. Or toasted and spread with Nutella. Or you could swap the nuts for choccy chips or rum soaked raisins.