Wednesday, 5 September 2007

Banana Walnut Cake

  • 180g butter
  • 150g castor sugar
  • 1 tsp vanilla essence
  • 3 eggs
  • 240g bananas, mashed (without skin)


  • 180g self-raising flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt


  • 60ml fresh milk
  • 1 tbsp lemon juice
  • 40g walnuts, coarsely chopped
  • 20g sultanas


Line a loaf tin with greased baking paper. Preheat oven to 190°C. Cream butter, sugar and essence until light and fluffy. Then beat in eggs, one at a time, beating well after each addition. Stir in mashed bananas to mix. Fold in sifted dry ingredients. Add in combined milk and lemon juice mixture, and stir in walnuts and sultanas to mix. Pour into prepared pan. Bake in preheated oven at 190°C for 20 minutes, then reduce temperature to 170°C and continue to bake for 25–30 minutes or until cooked through when tested with a wooden skewer.

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