Wednesday, June 20, 2012

Baker's Corner: Banana Walnut Cake

I recently bought a recipe book titled 'Mary Berry 100 Cakes and Bakes' at a local book fair. It was the variety of recipes and beautiful pictures that caught my attention. This was the first recipe I tried from the book. The original recipe was for an 'Apple and Cinnamon Cake'. Being a sucker for anything with apple and cinnamon in it, I knew I had to try it out. I did adhere to the recipe strictly the first time round and it turned out great The cake was rich, moist and it had the delightful flavour combination of apple and cinnamon. I loved it so much that I couldn't stop eating it. For those of you who are not a big fan of icing or cream on a cake, you will love this cake because it is all cake and no frills. I think it is perfect served with evening coffee/tea, at a casual get-together or at a picnic. I was so impressed with this recipe that on my subsequent baking venture, instead of experimenting with a different recipe from the book, I made a slight change to the same one. I substituted the apples with bananas to make a banana-walnut cake and the result was great as expected.

I hope you try this recipe and let me know the outcome!

Banana Walnut Cake

Preparation time: 20 min; Baking time: ~ 60 min;
Total time: 80 min
Serves: 6-8
Recipe Category: Dessert/Western
Recipe Level: Easy
Recipe Source: Adapted from Mary Berry 100 Cakes and Bakes

Cake tin required:
A deep, round 23cm (9 inch) cake tin


225g self-raising flour
2 level tsp baking powder
225g unsalted butter, softened
225g light muscovado sugar
3 large eggs
100g chopped walnuts
100g sultanas
2-4 ripe bananas, sliced into roundels
1 tsp cinnamon powder

To finish:

Light muscovado sugar, for sprinkling
Extra chopped walnuts, for sprinkling
Icing sugar, for dusting

  1. Preheat the oven to 180degC/fan or 160degC/gas4. Grease the cake tin and line the base with non-stick baking parchment paper. 
  2. Measure all the ingredients. Sieve the flour and baking powder. Add the butter, sugar, eggs, chopped walnuts, sultanas and flour with baking powder into a large bowl and beat for about 2 min until thoroughly blended. 
  3. Spoon half the mixture into the prepared tin then spread the sliced banana and cinnamon powder in an even layer on top. Spoon the remaining cake mixture on top, level the surface then sprinkle generously with light muscovado sugar and walnuts. 
  4. Place on a universal baking tray on level 2 of the oven and bake for about 60 min or longer until the cake is well-risen, golden brown and a skewer inserted into the cake comes out clean. I have a tendency to slightly over brown certain types of cakes (as my hubby likes it that way) but you can stop short of that. Check the cake at the 50 min mark to see how it is going. 
  5. Leave to cool in the tin for a few mins, then turn out, peel off the parchment and finish cooking on a wire rack. Dust with icing sugar to serve. 

  • Let all the ingredients come to room temperature before you start mixing them together
  • If you don't have/find muscovado sugar, you can substitute it with regular sugar
  • This cake is quite sweet so if you don't want it too sweet, cut down on the amount of muscovado sugar and omit the sprinkling of the muscovado sugar just before baking and icing sugar before serving
  • Never open the door of the oven in the middle of the baking process as it can cause your cake to collapse
  • Dust with the icing sugar once the cake has cooled sufficiently otherwise you will wonder where it disappeared!  
  • If you want to substitue the bananas with apples in this recipe (as it was originally intended), peel, core and slice 400g of cooking apples and proceed as described in step 3 AN UPDATE: For the original apple version of this cake, refer here


1 comment:

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