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This crowd-pleasing cake is made without dairy or gluten. You can swap the coconut oil for sunflower or a dairy spread and the walnuts for pecans or chopped nuts.
Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
Peel and mash the bananas.
Chop the walnuts into small pieces.
Put the oil and sugar into a mixing bowl and beat together.
Add the mashed banana and beat again.
Break the eggs into the bowl, one at a time, ensuring each is well incorporated before adding the next.
Sieve the flour into the bowl and stir the mixture.
Add half the walnuts and stir to combine.
Tip the mixture into the prepared tin and smooth the surface.
Brush the top of the cake with water and sprinkle the remaining walnuts over the top.
Bake for 50-55 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.
Equipment
1kg/2lb loaf tin and mixing bowl
Temperature
180°C, Fan 160°C, 350°F, Gas 4
Cooking time
50-55 minutes
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.
By Sarah
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!
By Julie
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!
By Julie
10 Apr 2019
Very tasty, moist and yummy! Lovely cake and easy to bake. A great way to use up over-ripe bananas.
By Angela
08 Jan 2019
Very easy to make. A lovely cake!!
By Karen
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.
By Kristiina
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.
By Margaret
11 November 2017
By Margaret
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
By Amazing!
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!
