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Cakein theHouse

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CAKE

IN THE

HOUSE

BANANA WALNUT LOAF
Makes 1 x 450g loaf
35g walnuts
Rapeseed oil, for greasing
85g Doves Farm Organic Wholemeal
Spelt Flour
20g cornflour
1 tsp ground cinnamon
¼ tsp ground nutmeg
⅓ tsp baking powder
⅓ tsp bicarbonate of soda
2 large ripe bananas, plus an
extra half to decorate
45g rapeseed oil
80g maple syrup
1 tsp cider vinegar
1 tsp vanilla paste
Demerara sugar, to sprinkle

1 Preheat oven to 200C/Fan 180C/Gas 6
and toast the walnuts on a baking sheet for
5–6 mins until lightly browned. Cool, then
roughly chop.
2 Reduce oven temperature to 180C/Fan
160C/Gas 4 and grease a 450g (1lb) loaf
tin with a little rapeseed oil and line with
baking parchment.
3 Sift together the flours with the spices
and raising agents in a bowl.
4 Weigh the peeled bananas – you need 165g

• and mash well. Put the mashed bananas
  in a bowl and blend with the oil, maple syrup,
  vinegar and vanilla using a balloon whisk.
  5 Tip the dry ingredients into the banana
  mix. Fold through with a spatula until

Banana cakes come in many guises:
made with walnuts, spices and maple
syr up, this delicious loaf is a good one

just blended, then fold in the walnuts.

6 Scrape the mixture into the prepared

loaf tin, leaving it slightly domed in the

middle. Slice the extra half piece of banana

lengthways and use to decorate the top.

Sprinkle with a little demerara sugar and

bake for 45 mins, or until the cake is

browned and springs back when pressed

and an inserted skewer comes out clean.

7 Let the cake cool in the tin until just warm,

then turn out onto a wire rack to cool

completely. Brush the banana with a little

extra maple syrup to add shine.

Recipe from Nourish Cakes by Marianne Stewart

(Quadrille). Photography: Catherine Frawley.