Banana Walnut cake

This recipe is a great way to use overripe bananas.

As with other recipes, here as well I am trying to maximise the nutritional value of what I offer to my family and loved ones. Nutmeg, wholemeal flour, grass-fed butter, dark brown sugar, walnuts and bananas, needless to say all organic, make this cake truly a treat for your body.

You will need (For 8-9 portions):

• 200g wholemeal flour
• 100g walnuts, chopped, lightly toasted, if you’d like
• 1 tsp baking powder
• 50g jaggery powder or any other dark sugar
• 100g butter from grass-fed cows, at room temperature
• 1/4 tsp salt
• 1 tsp vanilla extract
• 4 ripe bananas (bananas should be sweet - they should be the primary source of sweetness in this cake)
• 1/2 tsp nutmeg (optional, but it belongs there!)

Steps

1. Preheat the oven to 160 degrees Celsius.
2. Mix all the ingredients together. The bananas should ideally be soft enough to get mashed easily with a spoon or fork.
3. Place in a baking tray and bake for 45-50 minutes.
4. Switch the oven off and let the cake be inside for another ten minutes.

Notes

As a rule, cakes should be baked at lower temperature for longer periods of time (compared to bread). This way, they get baked evenly and remain soft and moist from inside.

Let the cake rest for about half an hour before serving.

This cake is ideal for about 8 people. I recommend all food to be eaten within 6 hours of cooking, so if you’re making it for fewer people, adjust accordingly.

Any leftovers should be finished within 24 hours.

This cake is a great addition to your regular breakfast, as well as your lunchbox.