Walnut, and honey cake
Prep:
15 mins
Cook:
70 mins
This tea time treat uses up leftover bananas well and makes for a beautiful cake.
225g self-raising flour
½ tsp ground cinnamon
175g softened butter
100g light muscovado sugar
3 tbsp clear honey
2 eggs, beaten
2 medium, ripe bananas
50g pack walnut pieces
Line the base and long sides of a 900g loaf tin with greaseproof paper, buttering the tin and the paper.
In a large bowl, add the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl.
Mash the bananas into the bowl.
Beat the mixture for 2-3 minutes, using a wooden spoon or mixer, until well blended.
Spoon the mix into the prepared tin and level the top.
Scatter the walnut pieces over.
Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.
Cool for 15 minutes, then lift out of the tin using the paper.
When it is cold, drizzle the remaining honey over and cut into thick slices.
Serves
Makes 8-10 slices
Preparation Time
15 minutes
Cooking Time
70 minutes
Main ingredients
Dairy, Flour, Fruit, Sugar, Nuts
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Easy
