Mamta's Kitchen

Banana and Walnut Cake

Banana and Walnut Cake

Mamta Gupta

This is a very traditional cake, one of my favourites, that is made in most homes, to very similar recipes. It is easy to make and is best made from slightly over-ripe bananas. It is delicious as well as nutritious. Serves 6-10


  • 4 average sized, over ripe bananas

  • 180 gm. or 6 oz. walnuts

  • 125 gm. or 4 oz. whole wheat flour (chapatti flour)

  • 125 gm. or 4 oz. plain flour or maida

  • 1 full teaspoon baking powder

  • 1 tsp. cinnamon powder

  • 125 gm. or 4 oz. butter, softened at room temperature

  • 180 gm. or 6 oz. soft dark brown sugar

  • 2 large eggs, at room temperature

  • A small pinch of salt

  • Zest (grated skin) of 1 lemon (optional)

  • 1 kg. cake tin, greased and lined with a baking sheet.

  • 1 tbs. brown or Demerara sugar


  1. Preheat oven to 350°F or 180°C (10°C less in fan oven), gas mark 4.

  2. Spread walnuts on a plate and toast them in microwave for 4 minutes + 4 minutes on full, stirring in between. You can also roast them in an oven at 180°C, for about 10 minutes. Cool and chop them roughly in a nut chopper or by hand.

  3. Mash 3 bananas in a bowl. Chop the forth one into thick slices or chunks.

  4. Sift the salt, baking powder, cinnamon and both the flours into a bowl.

  5. Add all the butter, sugar, eggs, salt, mashed bananas and zest of lemon.

  6. Beat the mix until smooth and creamy.

  7. Now fold in the chopped banana and walnuts with a wooden spatula, using a figure of 8 movements.

  8. Pour the mix into the cake tin. Tap the tin to spread it evenly.

  9. Sprinkle the sugar on top.

  10. Bake in the center of the oven for 70-80 minutes. Oven times and performances vary, so keep an eye on it after 60 minutes. It should be springy to touch and a skewer inserted in it’s center should come out clean.

  11. Take out of the oven, cool for a few minutes and then turn it out onto a wire rack. When completely cold, wrap in a cling film and store.

  12. You cane serve it fresh and warm, with hot tea. A thin layer of honey on each slice also tastes nice.


  • Sifting the dry ingredients helps to trap the air and make cakes lighter.

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