Name: Banana and Walnut Cake - Precision Biotics
Yield: 2 people
Ingredients: 140g softened margarine,; 140g caster sugar; 2 large eggs,; 140g self-raising flour; 1 tsp baking powder; 2 very ripe mashed bananas; Handful of walnuts,

Katy Sorensen

Writer and expert7 months ago

This Banana and Walnut Cake, based on a BBC Good Food recipe, is super moist, sweet, and delicious! I add walnuts for extra crunch. Top tip - use overripe bananas for a stronger banana flavour and added sweetness. Perfect for dessert or a cosy afternoon treat, this cake is sure to delight!

Number of plants: 2

Servings: 2

Ingredients

140g softened margarine, plus extra for the tin
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 very ripe mashed bananas (I actually used 3 and a little bit extra SR flour, and it worked great!)
Handful of walnuts, chopped into little pieces

Instructions

1.

Heat oven to 180C/160C fan/gas 4.

2.

Butter a 2lb loaf tin and line the base and sides with baking parchment.

3.

Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

4.

Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

5.

Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

6.

Cool in the tin for 10 mins, then remove to a wire rack.

Katy Sorensen

Writer and expert

Katy Sorensen is a Registered Dietitian and Head of In-Market Human Research at Novonesis, with a Masters of Nutrition from Leeds Beckett University. Over the last 12 years, Katy has worked in various roles in clinical practice, medical and scientific affairs and clinical research within the medical nutrition and biohealth industries. Katy has published numerous research articles in the field of malnutrition, cow’s milk protein allergy, synbiotics and probiotics. She has a particular interest in real-world research methodologies.