Banana & Walnut Cake
A moist banana cake with walnuts, finished with a lemon icing. Great for tea time; bake in sandwich pans or loaf tin.
By Stuart Radforth | Prep: 15 min | Cook: 60 min | Serves: 4
Tags: Dessert, Cake
Ingredients
- 125 g butter
- 100 g caster sugar
- 1 tsp lemon rind (for batter)
- 1 tsp vanilla essence
- 2 pcs eggs
- 5 pcs banana
- 1.5 g self-raising flour
- 1 tsp bicarbonate of soda
- 0.5 cup milk
- 1 tsp salt
- 0.5 cup chopped walnuts
- 1.5 cup icing sugar
- 20 g butter
- 1 tsp lemon rind (for icing)
- 1 tbsp lemon juice
- 2 tbsp desiccated coconut
Instructions
- Grease two sandwich pans (or 1 loaf pan) with butter and line the base with baking paper.
- Cream butter, sugar, lemon rind, and vanilla until light and fluffy.
- Add eggs one at a time, beating until just combined.
- Stir in mashed banana; fold in sifted flour and salt, alternating with the milk and dissolved baking soda; fold in walnuts.
- Pour batter into prepared pan(s) and brush the top with a little milk.
- Bake at 180°C for 25-30 minutes (sandwich pans) or 40-50 minutes (loaf tin); let cool for 5 minutes, then turn onto a wire rack.
- For the lemon icing, beat icing sugar, butter, lemon rind, and lemon juice until smooth.
- Spread icing over cooled cake and sprinkle with desiccated coconut.