Carolyn’s Dietician’s Day Banana and Walnut Cake
Carolyn’s Dietitian Day Banana and Walnut Cake
2 cups of plain flour
1 cup of wholemeal plain flour
3 teaspoons baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon nutmeg
1 ½ cups of firmly packed brown sugar
½ cup of olive oil margarine
2 large eggs
1 cup skim milk
4 small ripe bananas, mashed
1 cup walnut pieces, finely chopped
- Preheat oven to 180 C. Line base of 30 x 20 cm cake tin with non-stick baking paper and spray with rice bran oil spray.
- Sift together flours, baking powder, bicarbonate of soda and nutmeg together onto a sheet of greaseproof paper.
- In a large bowl, using an electric mixer set on low speed, beat 1 ¼ cups of sugar and the margarine for 1 minute. Increase to medium and beat for 5 minutes. Add the eggs, one at a time, beating well after each one. Stir in the flour mixture and milk alternatively. Stir in bananas and walnuts.
- Place mixture in tin. Sprinkle with the remaining sugar.
- Bake cake until top is golden brown, about 40 minutes. Place on a wire cooling rack, cool for 20 minutes. Turn cake out onto rack to cool completely.
- Serve with crème fraiche and fresh berries.
Nutritional Analysis Per Slice: Cals 246/1029 kJ Carbohydrates 36g Fibre 3g Protein 6g Sodium 26mg Fat 10g.
This cake is great for the whole family. It freezes well and any leftovers make a great addition to any lunchbox.
- Banana’s add lots of potassium for energy and dietary fibre for good bowel health;
- Skim milk is a good source of low fat calcium to prevent Osteoporosis;
- Walnuts provide added protein and dietary fibre.
Recipe Developed by: Carolyn Davis – Accredited Practising Dietitian for
Dietitians Week March 2021