After baking a few weeks ago I wanted to try something a little more challenging so my mum suggested we bake an old family favourite, banana and walnut loaf.
This cake is perfect for morning or afternoon tea. It's light and moist and very easy to make. For the best results, make sure the bananas are overripe. For me this cake is a great comfort food and I serve it with a little butter spread on top.
- 100g butter or stork, at room temperature
- 100g caster sugar
- 2 large eggs
- 225g self-raising flour
- 2 large bananas
- 100g sultanas
- 50g walnut pieces, roughly chopped
- a pinch of mixed spice (optional)
I used half of this amount because I only have a small loaf tin.
- Preheat the oven to 180°C/160 fan. Line a loaf tin with baking parchment or grease and dust with flour if you don't have any.
- In a bowl, beat the butter and sugar with an electric hand whisk until pale, light, and fluffy. Add the eggs one at a time and add a tablespoon of the flour after each one. This will stop the mixture curdling.
- Peel and mash the bananas in a small bowl with a fork, then stir into the loaf mixture, along with the sultanas and walnuts. Fold in the remaining flour, then spoon the mixture into the tin. Smooth the top, pressing well into the corners.
- Bake for 1 hour/1 hour 15 minutes, or until risen
and firm to the touch. If the top of the cake starts to brown too much
before it is fully cooked, cover with foil. Leave to cool on a cooling rack then cut into slices.
(I once made this whilst at uni, I didn't have a whisk and couldn't be bothered with folding things in. I put all the ingredients in a bowl and mixed it with a wooden spoon. It still tasted nice but didn't rise as nicely.)
I want to bake a few more cakes when I have some time off over Christmas. I'm definitely going to make this yule log but do you have any other suggestions for me?