Line a 1kg/2lb loaf tin with parchment, pre-heat the oven, peel and mash the bananas.
Put the oil and sugar into a mixing bowl and beat together.
Add the mashed banana and beat again.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Sieve the flour into the bowl then stir it into the mixture.
Stir in the cake walnuts.
Tip the mixture into the prepared tin and smooth the top.
Chop the topping walnuts into small pieces and sprinkle them over the top of the cake.
Bake for 60-65 minutes, until the sponge springs back when touched.
Cool the cake in its tin for 30 minutes before transferring it to a wire rack to finish cooling.
1kg/2lb loaf tin
180°C, Fan 160°C, 350°F, Gas 4
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!