Banana and walnut cake

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A thick slice of this classic cake goes down well with a nice cup of coffee and a glossy magazine. Enjoy!.

Ingredients

Add ½tsp cinnamon to the cake mix for extra spice.

Add ½tsp cinnamon to the cake mix for extra spice.450g (1lb) overripe bananas70g (2½ oz) butter
175g (6oz) granulated sugar
2 medium eggs, beaten
200g (7oz) self-raising flour
½ tsp salt
½ tsp bicarbonate of soda
70g/2½ oz chopped walnuts

For the icing:

Preheat the oven to 180ºC (350ºF, gas mark 4). Grease and line an 18cm (7in) round cake tin.
Reserve half a banana for the icing and place the rest of the bananas in a mixing bowl. Mash until smooth, then set aside.
In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Gradually add the eggs and bananas, and beat until smooth. Stir in the flour, salt and bicarbonate of soda and mix thoroughly. Quickly mix in the walnuts, then pour into the baking tin.
Bake in the oven for 60-75 mins or until a skewer inserted into the middle comes out clean. Turn out and leave to cool on a wire rack.
To make the icing, place the butter and cocoa powder in a small saucepan. Heat until melted. Mash the reserved banana until very smooth. Add the melted butter mixture to the mashed banana and beat well, then add the icing sugar and vanilla extract. Beat thoroughly until very smooth. Use to ice the top of the cake once it has cooled. Decorate with chopped walnuts if you wish.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Georgina, posted 1 month ago

Made this yesterday and the cake itself is lovely and moist - must be the pound of overripe bananas! However the icing is very sweet. I would recommend using this in the middle after slicing the cake in half to sandwich back together or leave out altogether. Would make this cake again although not sure about the icing.

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