Four Banana and Walnut Cake

    Four Banana and Walnut Cake

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    300 people made this

    This is a great use of bananas in a simple recipe with the great addition of walnuts for a textual contrast. Ice with your favourite icing, I find lemon works really well.

    Ingredients
    Serves: 24 

    • 1 cup (220g) white sugar
    • 115g unsalted butter
    • 2 eggs
    • 4 ripe bananas, mashed
    • 2 cups (250g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 cup chopped walnuts
    • 1 teaspoon vanilla essence

    Directions
    Preparation:30min  ›  Cook:30min  ›  Extra time:1hour  ›  Ready in:2hours 

    1. Preheat oven to 180 degrees C. Grease and flour one 23x33cm cake tin.
    2. Cream together the butter and the sugar.
    3. Add eggs, bananas, flour, bicarbonate of soda, salt, nuts and vanilla. Mix thoroughly and pour batter into the prepared tin.
    4. Bake at 180 degrees C for 30 minutes. Cool and ice cake.
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    Reviews and Ratings
    Global Ratings:
    (332)

    Reviews in English (324)

    KarenR
    by
    1

    great recipe for making something for kids lunch box. Delicious simple and quick  -  14 Mar 2013

    by
    271

    After reading reviews that said this cake had a bread like texture I decided to add 1 teaspoon of baking powder to the recipe. The result was fabulous! Still a dense cake that you would expect to get by adding fruit or veggies (apple, carrot, etc) but definitely a cake like texture. I used an angel food cake pan and baked it at 350 for 40 minutes. Nice rounded top and the cake would have been delicious without the frosting. I used 1/2 of a cream cheese frosting recipe and added 1/2 of a banana. The result was a runny frosting (although it tasted good) even with adding more powdered sugar. Next time I'll use banana flavoring in the frosting instead of the banana, although the cake would have been wonderful without any icing.  -  06 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    136

    This is very good. I was looking for a quick recipe to use up bananas and this was perfect. I baked it in a bundt pan for 40 mins and I left out the nuts. It did Not have the dense quality of banana bread like some reviewers said. It was light and moist. I think the secret is to cream the sugar and margarine (or butter)really well and then add the eggs and mix those in before adding the rest of the ingredients. I was going to make a glaze for it but the family started eating it as soon as I turned it out of the pan. I will definately make this again!  -  09 Nov 2006  (Review from Allrecipes USA and Canada)

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