Banana Cake with Walnuts

    1 hour 5 minutes

    This recipe makes a delectably moist banana cake which tastes great with a fresh cup of coffee. Perfect for afternoon tea.

    16 people made this

    Serves: 14 

    • 200g shortening such as butter or margarine
    • 1 cup (200g) white sugar
    • 2 eggs
    • 2 cups (285g) SR flour
    • 1/2 teaspoon baking powder
    • 3/4 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon vanilla essence
    • 1 cup (250ml) evaporated milk
    • 1 cup mashed bananas
    • 1/3 cup chopped walnuts

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease one 25cm ring tin.
    2. Cream shortening until light and fluffy. Add sugar gradually. Blend in eggs one at a time, beating well after each addition.
    3. Sift together flour, baking powder, bicarb soda and salt.
    4. Add vanilla to the evaporated milk. Alternately add flour mixture and liquid ingredients to cream mixture. Blend in mashed bananas and chopped nuts. Pour batter into the prepared pan.
    5. Bake for 45 minutes in the preheated oven.

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    Reviews and Ratings
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    Reviews in English (12)


    I made a double batch, used two 9.5X13 pyrex baking dishes, cut the baking time down a full ten minutes. Cake in both dishes were moist and friends gave high ratings for the texture and flavor. I live in a Senior Apartment Building where we pay for a daily lunch. I gave our Head cook a copy of the receipe plus a large sample of the cake. She was very surprise afterr reading the receipe and then tasting the actual cake. I am hoping now that will one of these days she will serve this banana cake as a dessert to the rest of residents in my Apartment complex. Dave Poletti  -  21 Jan 2006  (Review from Allrecipes USA and Canada)


    This recipe is absoulutely wonderful!! Basic ingredients come together to make a great tasting, not too sweet, exceedingly moist cake. I did leave out the walnuts and topped the cake with chocolate frosting and chopped peanuts. Definitely five stars!!!  -  24 Jan 2007  (Review from Allrecipes USA and Canada)


    This cake was delicious. Instead of using a tube pan (or bundt pan, for us laypeople), I used two 9" rounds and baked for about 25 minutes. Once they cooled, I iced them with a cream cheese icing I found on another site. Very moist. Would make again instead of banana bread next time I have overripe bananas on hand.  -  15 Apr 2007  (Review from Allrecipes USA and Canada)