Wednesday, 28 January 2015

Walnut and banana cake

This is a variant on the classic banana loaf that I have developed firstly for some variety and secondly because it looks a bit posher and is therefore useful for the obligatory school coffee mornings / charity bakes and parties.

I would normally make a basic banana bread and one of these cakes at the same time. I do this by slightly altering the method and making a basic batter then putting half in a cake tin before adding the walnuts and cinnamon to the batter that is left.  This is useful for feeding children who would baulk at anything with walnuts on the top!

300g almond flour
170g honey
2 overripe bananas
3 eggs
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/2 tbsp cinnamon 
75g walnuts

1. Preheat oven to Gas Mark  4 / 180 C / 350F
2. Sieve the flour, salt, bicarbonate of soda and cinnamon into a bowl
3 Mash bananas in food processor or by hand using a fork
3. Add eggs to bananas in processor and blend 
4. Add in the dry ingredients dry ingredients (bar walnuts) into the mixer and pulse until mixed
5.Put aside a handful if walnuts for the top of the cake 
6.  If you want there to be larger walnut pieces remove the mixture from the blender into a bowl and mix in the remaining walnuts.  If you want a smoother texture pulse again in the blender.
6  Pour into  one large cake / loaf tin or two 1 1b loaf tins lined with greaseproof paper or cake cases 
7. Scatter the remaining walnut pieces on the top of the loaf.
8. If in two small pans bake for 40 minutes. Put skewer into middle of cake and if it comes out dry, cakes are ready.  If not give cakes another 5 minutes.  If in a larger tin bake for 45 minutes and check.

This cake can be sliced and frozen.

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