Wednesday, 11 January 2012

Very healthy banana and walnut cake

Okay, okay, I know that the word 'cake' and healthy should never be associated with each other. It's like no alcohol beer - it just doesn't seem right.

However, after a whole month of excess and the need for cake in our staffroom, here is the solution. It's the easiest cake in the world. Just bung it all in the food processor, blitz, pour into a baking tin and bake.

It's sweet, it's moist, it's fruity and sticky. It's a cake with hardly any fat or added excess sugar. So it's still a cake, just a bit easier on the gut. Honest. Oh, and it's a great way to use up those black bananas we always throw away.

4 very ripe bananas
200g self raising flour
50g oats
2 eggs
1 tsp mixed spice
1 tbsp olive or vegetable oil
50g walnuts
6 tbsp runny honey
A handful of sunflower seeds

1 - Preheat the oven to 180C/GM4.
2 - Put all of the ingredients into a food processor and blitz.
3 - Pour into a greased loaf tin. I use the silicone baking equipment; no need to grease and easier to get out. Sprinkle with sunflower seeds and bake in the centre of the oven for 45-50 minutes.
4 - Remove from the oven and allow to cool.


Sylvie said...

That's exactly what's needed at this time of year. Great recipe.

Valerie Harrison (bellini) said...

I always have little banana torpedoes in the freezer waiting for their moment to shine.

Unknown said...

Great stuff David, so simple. I used to eat nothing but bananas when I was really young, often sliced onto bread.

Andrea said...

Looks good David but how would one approach it as someone who loathes walnuts? Simply leave them out, use a different nut or adjust the dry ingredients up to compensate?

David Hall said...

Hi Andrea, I would either leave them out and replace with the same quantity sultanas perhaps, or replace with a pecan or a hazelnut. Give it a go and let me know!

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