Today I’m delighted to welcome back Chloe from The Lovliest Food. Chloe will be with us on a regular basis sharing with us her favorite recipes. Last time she showed us how to make these quick and easy Squash, Spinach and Feta Flatbreads but today it is all about CAKE! well it is Friday after all! Chloe’s Blog shares with her readers a variety of different food options, from easy to make snacks to harder to try cakes and main meals. I am delighted that Chloe is a regular with us here on the blog so please make her very welcome!
Banana and Walnut Cake
The only thing I missed during my 31-day healthy January eating challenge was weekend baking. Of course I’m going to carry on eating nice, fresh, low-calorie dinners but it is nice to spend Saturdays covered in cake mixture again!
So I have an oldie but a goldie for you today; a lovely, moist, banana and walnut cake. Preferably served with a big mug of tea…
- 175g baking margarine (I use Stork), plus extra for greasing
- 175g golden caster sugar
- 3 medium eggs
- 140g self-raising flour
- 85g ground almonds
- ½ tsp baking powder
- 100ml milk
- 2 ripe bananas, mashed with a fork
- 50g chopped walnuts plus extra halved walnuts for the top
STEP1) Preheat your oven to 160’C and grease and line a loaf tin
STEP 2) Beat together the butter and sugar until light and fluffy
STEP 3) Add in the eggs one at a time, whisking until all combined
STEP 4) Stir in the mashed bananas, flour, ground almonds, baking powder, milk and mix until smooth
STEP 5) Stir in the chopped walnuts, then pour into the loaf tin and sprinkle the top with halved walnuts
STEP 6) Bake for 60 – 75 mins until risen and a skewer poked in the centre comes out clean. Allow it to cool before slicing!
- If you’re not a fan of nuts in cakes (common theme in my office) then try 100g chocolate chunks instead of the walnuts in the mixture, chocolate and banana always works.
Let me know how you get on too by tweeting your baking pics to @LoveliestFood!