Friends do you love banana cake as much as I do? It’s seriously a fave in our house, especially as an after school snack. But, much as we LOVE LOVE LOVE cake, I do try to make sure we eat healthy. So this moist banana cake recipe packed with nutty goodness and seeds is the absolute business.
Disclaimer – I omit the nuts and load up with extra seeds when making this for my son, as he’s nut allergic. He calls it our bird-seed cake, as the crumbs and leftover bits (when there are any) are very popular with all the robins and blue tits in the garden!
It’s a ridiculously easy-peasy recipe – perfect if you’re cooking with your kids. Just 2 steps and you’ll have your cake is in the oven and baking. I do have to warn you though that the smell of this cake baking is incredible. It’ll waft through the whole house and is even guaranteed to summon ever-hungry teenagers from their rooms! Watch out though – they’ll want to eat it still warm!
A delicious moist banana cake packed with nuts and seeds for a healthy kick
- 1 cup self-raising flour
- 1 cup demerara sugar
- 2 oz melted butter
- 1 medium egg, beaten
- 1 mashed banana
- 2 oz walnut halves
- 2 oz mixed seeds (pumpkin, sesame, linseed or anything else you fancy)
- 1 tsp ground cinnamon
- 1 tsp vanilla essence
- 1/4 cup milk
Preheat the oven to 160C
Grease and line a 2lb loaf tin, leaving a good 2-3 inches of baking parchment above the tin
Sift the flour and cinnamon into a large bowl, then stir in the sugar
Make a well in the centre. Add butter, egg, vanilla, milk and banana. Stir until just combine
Spoon the mixture into the prepared loaf tin then bake for 30-35 minutes (or until a skewer inserted into the middle of the cake centre comes out clean)
Cool the cake in the tin for 10 minutes before transferring to a wire rack to cool completely - or serve immediately while still warm. We can never wait for it to cool!
Try adding a sprinkle of demerara or granulated sugar to the top of the cake before baking for a delicious crunchy topping!