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Nutty Banana Cake

This is a delicious and healthy, fruity nutty cake and just so easy to make! I use apple sauce instead of fat and wholemeal flour to boost the fibre content. Try to use very ripe bananas. Did you know that you can freeze ripe bananas to keep them safe until you have enough to make your dish? Freeze them, then thaw out for a couple of hours, peel and use as normal.

SERVES 12

low-fat spread, for greasing

6 tbsp unsweetened apple sauce

100g (3½oz) clear, runny honey

2 eggs

3 ripe bananas, mashed up well with a fork

1 tsp vanilla extract

200g (7oz) wholemeal self-raising flour

1 tsp bicarbonate of soda

50g (1¾oz) chopped walnuts

1 Preheat the oven to 160°C/315°F/Gas mark 2–3.

2 Grease a 23 x 12cm (9 x 5in) loaf tin with low-fat spread and line the base with non-stick baking parchment.

3 In a large bowl, mix the apple sauce and honey together.

4 Next, add the eggs and beat well, then stir in the mashed bananas and vanilla extract, making sure everything is well combined.

5 Stir in the flour. Put the bicarbonate of soda into a cup and add 4 tablespoons of hand-hot water. Stir to mix and pour immediately into the batter, stirring quickly and well.

6 Finally, stir in the chopped walnuts and pour the mixture into the prepared tin. Bake for 55–60 minutes. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool for 30 minutes before slicing.

TIP

If your bananas are not quite ripe enough, peel and pop in the microwave for 20 seconds and they’ll be perfect!