Although the temperatures have reached what I would now call scorchio levels (and I was told never to go live in the desert), some readers are still asking me for cake recipes. Of course, I will always do so when I have a few lined up. I made this a few weeks ago, before my almost-baking embargo. I just can’t have the oven on for too long when it’s in the high 20s. Inside.
That aside, if you feel like baking go ahead and make this. I just love banana cakes. In fact, I like recipes for which I almost always have the ingredients to hand. And these are staples. I buy bananas in buckets, proof being my greengrocer’s reaction to one of my so-called bulk purchases. He basically asked if I was raising monkeys at home. He was joking, well, half-joking I guess, because who on earth buys four bunches at a time? Me – I have J. At home.
If you happen to raise some cheeky monkeys too, and you have a surplus of the fruit, because they actually left you a few for you, this recipe is the one to make. It’s a perfect bake for teatime to share with friends.
- 100g wholewheat flour
- 100g plain flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 30g walnuts, roughly chopped
- 3 very ripe bananas, mashed
- 3 tablespoon maple syrup
- 2 eggs
- 5 tablespoons Greek yoghurt
Grease and line a 900g loaf tin with parchment paper and preheat the oven to 180°C/350°F.
In a large bowl, sift the flours, cinnamon and baking powders, and tip in the chopped walnuts.
In another bowl, mix together the mashed bananas, maple syrup, eggs and yoghurt.
Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix the cake batter until just combined.
Pour the mixture into the prepared loaf tin and place in the oven to bake for approximately 1 hour and 15 minutes, or until a skewer or knife inserted in the centre of the cake comes out completely clean.
Once the cake is done, transfer onto a wire rack and let it cool for around 10 to 15 minutes in the tin. Take the cake out of the tin to cool completely.
(Recipe adapted from Dannii Martin’s Hungry, Happy, Healthy, Jacqui Small, 2016.)