Banana Cake Recipe

Grated citrus rinds add a bit of zest, but don’t worry if you don’t have an orange or lemon to hand, they aren’t crucial.

This moist cake keeps well for 2-3 days in an airtight container. You can make it in a loaf tin for slicing, or drop spoonfuls of the mixture into muffin cases to make individual cakes. It's also a very popular cake for lunch boxes.

Healthy Banana Cake Recipe

• Grease and base-line a loaf tin measuring 8.5 by 19cm (1 lb capacity), or set 12 paper muffin cases into a muffin tin. Heat the oven to 350F/180C/gas 4.
• Put butter, caster sugar and egg into a bowl. Sift in flour and baking powder. Using an electric mixer, whisk until thoroughly combined. Add the grated lemon and orange rind if using.
• Slice the bananas into another bowl, and mash to a pulp. Add to the flour mixture, along with the walnuts and whisk again thoroughly.
• Spoon the mixture into the tin or cases and bake until risen and browned, and springs back when pressed with a finger. A loaf takes about 50 minutes. Muffins take 15-20 mins.
• Leave cake to cool in the tin for 10 minutes before turning on to a wire tray.

Making cakes is easy, and the results taste far better than anything you could buy in a shop. For another banana cake, see this Banana Nut Bread Recipe.

Healthy Cake Recipes
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