Recipe: Banana Crunch Cake

Hookery Cookery Home > Banana Recipes > Banana Crunch Cake Makes 1 x 2lb (1kg) Cake


Yummy banana cake with a crunchy walnut and cinnamon topping


  • 8 oz. (225g) bananas, mashed
  • 7 oz. (200g) Demerara sugar
  • 2 eggs, beaten
  • 1 teaspoon natural vanilla essence
  • 5oz. (130g) polyunsaturated margarine
  • 4 oz. oat flour, made by grinding rolled oats in a blender or food processor
  • 2 oz. Rolled oats
  • 4oz. (100g) plain wholemeal flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 3 oz. (75g) walnuts, chopped
  • half a teaspoon ground coriander
  • half a teaspoon ground cinnamon
  • Cooking Instructions:

    1. Pre-heat oven to 350F, Gas Mark 4, 180C
    2. Blend together 2 oz. (50g) rolled oats, cinnamon, 20z. (50g) Demerara sugar, 1 oz. (25g) chopped walnuts and 1 oz. (25g) of melted margarine to make a topping
    3. Mix well and reserve
    4. Beat together the remaining margarine and sugar until light and fluffy
    5. Blend in the mashed banana, eggs and vanilla
    6. Combine the dry ingredients and fold into the beaten mixture
    7. Fold in the chopped nuts
    8. Pour the mixture into a greased 8 inch (20cm) square baking tin
    9. Sprinkle the crunch mixture evenly on top
    10. Bake in the pre-heated oven for about one hour or until the cake is golden and a skewer, when inserted in the middle, comes out clean
    11. Allow the cake to cool in the tin

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