Baking with Canderel

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. Baking with Canderel is surprisingly easy and I thought this cake tasted delicious, especially with a lovely cup of tea or coffee.

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.


Baking with Canderel

Banana & Walnut Cake

  • 2 Bananas
  • 2 Large Eggs
  • 100 ml Vegetable oil
  • 15 g Canderel Sweetener
  • 180 g Plain Flour
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 1 pinch Salt
  • 60 g chopped walnuts
  1. Set the oven to Gas Mark 180°C.
  2. Line and prepare your loaf tin with two strips of grease-proof paper so no oil or butter is needed to grease the tin.
  3. Peel the bananas and throw in your bowl and turn the mixer on low (If you’re just mixing by hand mash them up)
  4. Add your eggs and oil slowly mixing until all combined
  5. 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.
  6. Pour the mixture into your lined loaf tin and lay the remaining walnuts on top
  7. 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.
  8. 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.
  9. Leave to cool a little more, 20 minutes maybe. Enjoy!

Baking with Canderel

As also seen in Woman’s Own magazine – April 2018 issue

Canderel baking - baking blog uk

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  1. 22nd March 2018 / 9:01 pm

    What a great initiative to be a part of! And your recipe looks so delicious x

    • hellocuppies
      23rd March 2018 / 10:10 am

      Thank you Alex 🙂

  2. katykicker
    23rd March 2018 / 10:30 am

    I’ve never thought to use walnuts in a banana bread and yours looks lovely! Thanks for linking up x

    • hellocuppies
      23rd March 2018 / 10:59 am

      It makes a lovely savoury change. I have another recipe where I use chocolate, but this one is a little less calorific! Thank you x

  3. 23rd March 2018 / 1:11 pm

    The finished product looks and sounds like it was delicious. I love the fact that it uses a sweetener too. It thought the texture wouldn’t quite be the same as on with sugar. But it looks great. Thanks for sharing this recipe. I’ll check out the ebook and get experimenting one day.

  4. 29th March 2018 / 5:44 am

    This looks fantastic, really good to see how well the Canderel worked in the cake. Thanks for linking up.

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