Carolyn’s Dietitian Day Banana and Walnut Cake

Ingredients

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

Method

1. 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.
2. Sift together flours, baking powder, bicarbonate of soda and nutmeg together onto a sheet of greaseproof paper.
3. 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.
4. Place mixture in tin. Sprinkle with the remaining sugar.
5. 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.
6. 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.

Carolyn’s Tips

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