Easy One-Bowl Banana Cake with Walnuts

Name: Easy One-Bowl Banana Cake
Prep time: 10 min
Ingredients: 4 medium sized ripe bananas (mashed (400g)); 125 ml extra virgin olive oil; 3 eggs (beaten); 250g brown sugar; 2 teaspoons vanilla extract; 225 g self-raising flour; 1 teaspoon cinnamon; 1/2 cup walnuts, toasted (roughly chopped ); 1/4 cup flaked almonds (for the topping )

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I am all about having Autumn cakes in the afternoon in the lazy sun after an afternoon in the kitchen.

I am not much of a baker so when I do bake I need my cakes to be quick and easy and ‘faff’ free – THIS is exactly that sort of cake.

The batter comes together in one bowl and you can have a cake from start to finish in under 1 hour – I call that bliss.

The cake keeps well in the cupboard, well wrapped in plastic and can also be frozen either pre-sliced or whole.

If you are looking for a GLUTEN-FREE BANANA LOAF, I have two wonderful recipes on my site:

Banana Cake no 1 with walnuts (here)
Banana Cake no 2 with almond flour (here)

Easy One-Bowl Banana Cake

I am all about enjoying Autumn tea cakes in the lazy afternoon sun with a cup of tea after a day in the kitchen. This quick & easy Banana Bread can be ready in 50 minutes.

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Prep Time 10

Servings Loaves or 1 large one

Equipment

2 10 x 20cm Loaf tins OR 1 l medium loaf tin (26cm)

Ingredients

4 medium sized ripe bananas mashed (400g)
125 ml extra virgin olive oil
3 eggs beaten
250g brown sugar
2 teaspoons vanilla extract
225 g self-raising flour
1 teaspoon cinnamon
1/2 cup walnuts, toasted roughly chopped
1/4 cup flaked almonds for the topping

Instructions

Preheat your oven to 180c & line your loaf tins (or medium tin) with non-stick baking paper (not wax paper)
Place the mashed banana in a large bowl, add the oil, eggs, sugar and vanilla and mix to combine
Add the cinnamon, walnuts and flour, fold until just combined, don't overmix
Pour the banana mixture into the tins, top with the flaked almonds
Bake for 40 minutes until golden and baked through keeping in mind that two smaller cakes will cook faster than one large one. To test if it’s done, insert a sharp knife or cake skewer into the middle of the cake and if it comes out clean it’s done.
Allow to cool in the tin for a few minutes before carefully lifting the cakes (warm cakes are fragile) with the baking paper still on out of the tins and place on a wire rack to cool completely - Enjoy!

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