Tuesday, 24 April 2012

Healthy banana cake

As I'm on a bit of a diet fad at the moment, at least trying to shift a few pounds before the bikini comes out, I am trying to resist all manner of cakes, chocolate and naughty treats. Seeing as my office resembles something from an M & S food ad on a daily basis, it's a lot harder to stick to just soup or a handful of lettuce leaves for lunch. So one hungry Saturday afternoon I decided to make a healthy cake which I could actually enjoy...

75g (1/3 cup) softened butter
110g (1/2 cup) unrefined (golden) caster (superfine granulated) sugar
1 large beaten egg
225g (2 cups) plain wholemeal (all-purpose) flour
2 level tsp baking powder
grated rind of 1 orange and 1 lemon (optional)
4 ripe bananas
50g (1/2 cup) chopped walnuts

Grease and base-line a loaf tin measuring 8.5 by 19cm (1 lb capacity), or set 12 paper muffin cases into a muffin tin. Heat the oven to 350F/180C/gas 4.

Put butter, caster sugar and egg into a bowl. Sift in flour and baking powder. Using an electric mixer, whisk until thoroughly combined. Add the grated lemon and orange rind if using.

Slice the bananas into another bowl, and mash to a pulp. Add to the flour mixture, along with the walnuts and whisk again thoroughly.


Spoon the mixture into the tin or cases and bake until risen and browned, and springs back when pressed with a finger. A loaf takes about 50 minutes. Muffins take 15-20 mins.

Leave cake to cool in the tin for 10 minutes before turning on to a wire tray.

Et voila!  A delicious cake that you can eat without the guilt of a calorific treat. 

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