I recently worked with Canderel who teamed up with the FareShare Community Food Network on an very worthwhile project to produce a recipe that uses left over ingredients people often have at home.
Figuring out what we always have left over in our home was simple; bananas! And all good bakers know that the riper a banana is, the better a bake it makes. I always have bananas, and even at the end of their shelf life they bake beautifully. With a healthy twist and a super simple recipe to follow, this sugar and dairy free Banana and Walnut cake tastes delicious.
Make good use of your leftovers by downloading our Canderels leftovers recipe e-book. A collection of delicious recipes created by popular bloggers, serving up some tasty inspiration to make good use of your leftovers and reduce food waste in your household.
Banana & Walnut Cake
- 2 Bananas
- 2 Large Eggs
- 100 ml Vegetable oil
- 15 g Canderel Sweetener
- 180 g Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/2 tsp Ground ginger
- 1 pinch Salt
- 60 g chopped walnuts
Set the oven to Gas Mark 180°C.
Line and prepare your loaf tin with two strips of grease-proof paper so no oil or butter is needed to grease the tin.
Peel the bananas and throw in your bowl and turn the mixer on low (If you’re just mixing by hand mash them up)
Add your eggs and oil slowly mixing until all combined
Now add all your dry ingredients mixing slowly until just combined. Add in your walnuts, saving a few to sprinkle on top, and fold in the mixture carefully.
Pour the mixture into your lined loaf tin and lay the remaining walnuts on top
Bake for 30 minutes. Test before removing as it’s possible it may need another 5-10 minutes (all ovens vary). If you are unsure insert a skewer into the cake making sure it comes out clean.
Set aside and leave to cool for around 15-20 minutes. You’ll then be able to lift out using the edges of the greaseproof paper and peel off.
Leave to cool a little more, 20 minutes maybe. Enjoy!
As also seen in Woman’s Own magazine – April 2018 issue