On this occasion, however, I have not so much gone bananas as been inundated with bananas. The ones that are so ripe that you have about a minute to eat them before they turn into alcohol. Coincidentally, I was also given a carrier bag full of walnuts at Christmas, some of which were used up in some delicious Huntingdon Pears for my last dinner party, but a large amount still remain and must be dealt with. And remember that the other things you’ll need are storecupboard ingredients.
The only avenue left open to me was a large and rather marvellous Banana and Walnut Slice. The great thing about this cake, is that you can bake it in three tins and fill it with buttercream or mock cream, or you can bake it in one tin and, when it’s cool (of course it’s cool, I made it), just slice it and spread it with butter. This recipe makes a substantial cake that will last a few days, so halve the quantity if you only want a small one.
BANANA AND WALNUT SLICE
1 x large mixing bowl
1 x food mixer
1 x stick blender or masher
3 x loaf tin – greased and floured
8oz / 240g butter
8oz / 240g dark brown sugar
2 tablspn honey
2 good sized, very ripe bananas – pureed or well mashed
4oz / 120g walnuts – chopped
10oz / 300g wholemeal self-raising flour
1tsp baking powder
Pre-heat the oven to 180 / 350 / 4
Cream the butter and sugar until it is light brown and fluffy
Beat in the honey
Beat in the eggs
Beat in the mashed bananas
Fold in the flour, baking powder and walnuts
Divide the mixture between the three tins
Bake for about 30 minutes until the tops are golden and a knife comes out of the cake cleanly.
Turn the cakes out onto a wire rack to cool
When completely cold, spread mock cream onto the first and second cakes and sandwich all three together.
Ideally, leave for a couple of hours before serving as the mock cream will have firmed up and makes it considerably easier to slice.
If you are baking a loaf that you are not intending to fill with butter cream
Preheat the oven to 160 / 325 / 3
Prepare the mixture as above
Put all the mixture into one tin
Bake for 45 minutes, then cover the tin with foil and bake for about another 15 minutes
Keep testing the cake with a knife until it comes out cleanly
very popular when real cream was not available and less sickly than buttercream
1 x medium mixing bowl
1 x hand mixer
3oz / 90g butter
3oz / 90g icing sugar (approx, you may like a little more – taste it and see)
1 tblspn white flour
1 tblspn milk
1 tsp vanilla essence
Beat the butter, icing sugar and flour together until they form a thick paste
Add the vanilla
Gradually add the milk until it reaches the consistency you want.
*Remember that buttery fillings thicken up after a few hours