Wednesday, 21 September 2011

Banana Walnut Cake

This is a quick mix cake. Good for using up leftover bananas that had been sitting there for a few days. You can make it in a loaf pan and call it a banana bread, although it is rather cakey.

1 ½ cups self raising flour
½ cup wholemeal flour
2 eggs
¾ cup brown sugar
¼ cup vegetable oil
½ cup buttermilk
½ cup chopped walnuts
3 bananas, mashed

1.          Preheat oven to 170°C.
2.          Mix all the dry ingredients in a large mixing bowl.
3.          Add eggs, bananas, oil and buttermilk.
4.          Stir till evenly mixed.
5.          Pour into a loaf pan or Bundt tin.
6.          Bake in 170°C oven for 30 minutes.


  1. I always get a bit frightened when making these cakes, like apple cake, or banana cake, because after I think they've had enough time, the centers are still pretty gooey.
    Usually I will succumb to my fear, and leave them in for "just a bit longer" so that the center is perfect, but the edges become very dry.
    Perhaps I am using too high an oven temp? Or should I not be scared, and just pull them out anyway even if they are a bit soft in the middle?

  2. I always test with a skewer, if it comes out clean it's ready. You can try reducing the oven temperature, go at least 10C lower than usual if you have a fan force anyway, and always put the cake on the lowest rack. You can protect the sides of the cake from drying and burning with tin foil in the last 10 minutes.


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