Banana and walnut cake

Banana and walnut cake with oat flour, dates and cinnamon: moist, nutty and with no refined sugar. An easy everyday cake.

At a glance

• Serves 8
• Prep time: 15 min
• Cooking time: 40 min
• Total time: 55 min
• Calories: 350 kcal per serving
• Protein: 8 g
• Fat: 20 g
• Carbs: 40 g

Ingredients

• 3 bananas
• 100 g oat flour
• 80 g walnuts
• 80 g dates
• 2 tbsp milk
• 2 organic eggs
• 50 g coconut oil
• 1 tsp baking powder
• 1 tsp cinnamon

Method

You’ll need: oven · frying pan · loaf tin · stick blender · chopping board · knife · mixing bowl · sieve

1. Peel the bananas and mash them finely with a fork in a bowl. Soak the dates in hot water, drain and blend them with a little milk into a paste.
2. Toast the walnuts briefly in a dry frying pan, then chop them roughly. This makes their flavour a little stronger.
3. Add the eggs, melted coconut oil and date paste to the mashed banana and mix everything thoroughly. Then fold in the oat flour, baking powder and cinnamon.
4. Add the chopped walnuts to the batter and mix only briefly. Pour the batter into a greased loaf tin and smooth the top.
5. Bake the cake at 175 °C (155 °C fan) for 40–45 min until golden brown and a wooden skewer comes out clean. Leave to cool briefly in the tin, then turn it out.
6. To serve, cut the banana and walnut cake into slices. It goes well with natural yoghurt or a little nut butter.

Good to know

A cake like this makes the kitchen feel cosy straight away. It's soft, nutty and pleasantly sweet without feeling heavy.

Swaps

Oat flour → almond flour (fewer carbs, more unsaturated fats); coconut oil → ghee (provides small amounts of fat-soluble vitamins); dates → apple purée made from fruit only (milder sweetness); walnuts → pecans (similarly nutty, usually a little milder in flavour)

Allergens

Contains eggs and walnuts; for children, it's best to serve the nuts in a suitable form, and in pregnancy the cake is fine as long as the eggs are fully baked. Contains: gluten (oats), milk.