Banana cake is one of my favourite things to bake, it’s a great way to use up old bananas and it leaves the flat with a delicious homely smell.
While basic banana cake is (and will always be) brilliant on its own, I’ve added walnuts to this one to give a little extra crunch.
It’s also a great cake to make when you’re visiting someone because it can be transported easily and you don’t really need to faff around with icing on top – unless you want to.
I personally think this one is fine, left as it is served warm with butter but a simple buttercream would liven it up a little.
This recipe actually doesn’t have any butter – I think the banana flavour is so strong you can get away with just using vegetable oil and you end up with a really light, moist finish.
The blacker the bananas the better so if yours are still a little ripe then leave them a day (or put them in a brown paper bag to ripen) as the cake isn’t as good if the bananas are really hard.
150g self-raising flour
150g caster sugar
2 large eggs, at room temperature
100ml vegetable oil
100g chopped walnuts
2 ripe bananas (the blacker the better)
A pinch of salt
Preheat the oven to 170C/150 fan/Gas 4 and line a loaf tin with baking paper.
Mix the oil and sugar together and slowly drop in both eggs. Carry on stirring until everything is combined.
Mash up the bananas until they no longer resemble bananas and look more like mush.
Add the bananas to the main mixing bowl and stir until combined. Sieve in the flour and salt and continue mixing on a slow speed for a few minutes then add the walnuts. Mix again so they are spread throughout the mixture and then pour into your loaf tin.
Put the tin into the oven and set a timer for 50 minutes. Keep an eye on the cake, it’s done when a knife inserted into the middle comes out clean, this can take around an hour or slightly longer.
When it’s done leave it to cool for as long as you can before cutting up and serving with butter.