I used half of the amount of fat and sugar in mine: 50g of coconut oil and 50g of Natvia, which is a sweetener based on erythritol & stevia extract.
Will be a staple in my household now. Love it
12 Oct 2020
What an absolutely fantastic cake! I used half caster sugar and half dark brown sugar and instead of walnuts, I used sultanas. I only used about 75gr. The coconut oil worked a treat instead of butter and gave the cake a lovely background flavour. I haven’t used the oil in baking before but it was a hit! I’ll definitely make this again.
By Jeanette Ward
06 Oct 2020
Fantastic recipe, never used oil in cake before. Used light olive oil, tasty, crumbly cake. Very morish!
By Barbara George
17 Jul 2020
Great recipe. Tried for the first time today. Couldn't get the walnuts to stick to the top of the loaf - but those are the cook's perks ........... right ;-)!
By Olga Caddock
12 Jul 2020
Delicious! Replaced half the sugar with muscovado and used pecans in place of walnuts. Lovely and moist and a nice treat for several days after.
02 May 2020
WOW what a fantastic recipie. I absolutly love it. Best I ever had. I topped it the lemon icing and chopped walnuts and lemon zest :-))
By Andrea Healey
15 Mar 2020
Made this again with a slight adaptation. Replaced sugar with muscavado sugar, added a large pinch of mixed spice, swapped the coconut oil (because not a fan!) with dairy free spread and it was LUSH! Moist and sticky next day and stayed moist with a hint of spice!
10 May 2019
Baked this cake today, not quite enough coconut oil in cupboard so added 20g dairy free spread to make up quantity. Baked in round tin so cooked after 45 mins. Topped with sultanas as again not enough walnuts! Came out lovely, moist and yummy! I'm going to be putting on weight at this rate as all recipes tried so far have been delicious!
10 Apr 2019
Very tasty, moist and yummy! Lovely cake and easy to bake. A great way to use up over-ripe bananas.
08 Jan 2019
Very easy to make. A lovely cake!!
10 Nov 2018
Made this cake this week with my over ripe bananas, I had three bananas so increased the ingredients by 50% also did it as a tray bake, in preference to a loaf tin bake. I was out of walnuts so used pecans. It was delicious! Moist, the coconut oil flavour comes through nicely, and it disappeared rather fast! Only took 30 mins to bake in a tray.
By Carol Rees
08 Jul 2018
A delicious cake! Just enough moist and has a slight coconut flavor. Will definitely make it again.
29 Apr 2018
I made this banana and walnut cake this afternoon. We couldn't wait for it to cool so ate a warm piece. It is lovely. Haven't used coconut oil before and was surprised that it is not actually oil but a jar of solid creamy coconut. I used it like butter and creamed it with the sugar.
11 November 2017
12 Nov 2017
great light texture and not too sweet or greasy. Healthy too with the coconut oil and gives it a slight coconut flavour
15 Oct 2017
I made this banana and walnut loaf today and it's lovely. The recipe has coconut oil in it and mines was a solid coconut fat so I melted it in the microwave. There is a slight powdery taste to it but it is still tasty. It turned out better than my own recipe using wheat flour!
11 Sep 2017