I actually can’t quite believe I’m sharing a recipe here… I’ve never really enjoyed cooking, but I did discover baking during the lockdowns and curfews of 2020, and I’ve taken to it like a duck to water.
Skip my ramblings and jump to the recipe
There’s something about baking that just transports me to the same place as I go when I dance or run. Completely focused on that activity at the time. I don’t know why I don’t feel this way when I’m cooking food, but I think it’s something to do with the precision of baking, the quantities needed to make it just right. I enjoy putting those pieces of the puzzle together, and not having anyone tell me to wing it. I don’t want to wing it in the kitchen, thanks.
I’m sharing this recipe because it’s actually my adaptation of one my Mum shared with me for an eggless date and banana cake. I have made that recipe many times (with eggs though!) and in my notes below have shared how to make that version instead; recently, however, I tried it with walnuts instead and it worked really, really well (and with eggs!). It’s super easy to make, doesn’t take much time, and as I’ve found out since, is great fuel for after you run 21.5km.
This might seem like a simple recipe, but for me to even attempt adapting something is a big deal (for me!), so here we are…
Enjoy baking, and do let me know if you try it!
BONUS: I recently tried making this sourdough overnight banana bread from Spinneys and it turned out wonderfully. I did not use the sourdough starter (didn’t have it!) but it still worked!
Banana and Walnut Cake
A moist, dense cake with added crunch.
Note: Instead of walnuts, you can use 1 cup of deseeded dates.
I use a loaf tin when I make this recipe.
- 2 bananas
- ½ cup sugar
- 1 tsp vanilla essence
- 1 tsp baking powder
- 1⁄4 cup oil
- 2 eggs
- 1 1⁄4 cup wheat flour
- 3-4 tbsp milk
- 1 cup walnuts, chopped
- Pinch of salt
- Mash the bananas in a medium mixing bowl, and add the sugar, vanilla essence, baking powder, oil and eggs, and mix.
- Add the flour slowly. Fold in and mix.
- Add the milk to the bowl and mix well until you get a regular consistency in the batter.
- Finally, add the chopped walnuts and mix.
- Grease a cake tin with butter, and pour the batter into it.
- Pre-heat the oven to 180C, and bake for 35-40 minutes until a toothpick inserted comes out clean.