This moist and flavorful banana and walnut pound loaf cake is a delightful treat for any occasion. Made from scratch, it combines ripe bananas with crunchy walnuts, resulting in a dense yet tender texture reminiscent of a classic pound cake. The subtle sweetness and nutty crunch make it perfect for breakfast, brunch, or dessert. The cake's aroma while baking will fill your kitchen, creating an inviting atmosphere. Whether enjoyed warm with a cup of tea or as a standalone snack, this cake is sure to become a favorite in your baking repertoire.

Ingredients

• 1 ¼ cups (225g) plain (all-purpose) flour, sifted
  
  

• 1 teaspoon baking powder
  
  

• ¼ teaspoon bicarbonate of soda (baking soda)
  
  

• Pinch of salt
  
  

• 75g (⅓ cup) butter, softened
  
  

• 175g (¾ cup) sugar
  
  

• 2 medium eggs, lightly beaten
  
  

• 450g (3 cups) peeled very ripe bananas (approximately 4 medium bananas)
  
  

• 1 cup (100g) chopped walnutsl

Directions

1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and line a 30cm x 12cm x 8cm loaf tin.
   
   

2. Prepare Walnuts and Bananas: Chop the walnuts to your preferred size. Mash the bananas using a potato masher or fork until smooth.
   
   

3. Mix Dry Ingredients: In a bowl, combine the sifted flour, baking powder, bicarbonate of soda, and salt.
   
   

4. Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar together until pale and fluffy.
   
   

5. Add Eggs: Gradually add the beaten eggs to the creamed mixture, incorporating a few tablespoons of the dry flour mixture with each addition to prevent curdling.
   
   

6. Combine Ingredients: Add the mashed bananas and chopped walnuts to the mixture, stirring until well combined.
   
   

7. Fold in Dry Ingredients: Using a metal spoon, gently fold in the remaining dry ingredients until just incorporated. Be careful not to overmix to maintain the cake's light texture.
   
   

8. Transfer to Pan and Bake: Pour the batter into the prepared loaf tin, spreading it evenly. Bake in the preheated oven for 50–55 minutes. Test for doneness by inserting a metal skewer into the center; if it comes out clean, the cake is ready.
   
   

9. Cool and Serve: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
   
   

Nutritional Information (per serving)

• Calories: Approximately 322 kcal
  
  

• Total Fat: 14g
  
  

  • Saturated Fat: 5g
    
    

  • Unsaturated Fat: 8g
    
    

• Cholesterol: 49mg
  
  

• Sodium: 124mg
  
  

• Carbohydrates: 47g
  
  

  • Dietary Fiber: 3g
    
    

  • Sugars: 22g
    
    

• Protein: 6g