Banana and hazelnut loaf cake
“It’s best to use very ripe bananas for this CAKE. The most brown bananas impart the most flavour. You can often find heavily discounted bananas in just the right state of disrepair at your grocer. We have a container of over-ripe bananas in the freezer, which would be perfect, too – just make sure you peel them before you freeze them,” says Michael James.
- 180g plain flour
- 2 tbs corn flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 250g (approx 3-4) very ripe bananas
- Juice of 1/2 lemon
- 2 eggs, at room temperature
- 1/2 tsp vanilla bean paste
- 85g unsalted butter, at room temperature
- 170g caster sugar
- 115g walnuts, roughly chopped
Preheat oven to 160°C. Grease a 9cm x 22cm x 10cm loaf pan and line the base and sides with baking paper.
Sift together the flours, cinnamon, baking powder, bicarb and 1/2 tsp fine salt. Place the bananas and lemon juice in a separate bowl and mash until soft. Stir in the eggs and vanilla.
Place the butter and sugar in the bowl of a stand mixer with the paddle attachment and beat until pale and fluffy. Gradually add the egg and banana mixture, beating well with each addition until fully incorporated. Add dry ingredients and beat gently until combined. Add 100g of the walnut and mix to combine.
Pour the mixture into prepared pan, then scatter with remaining 15g walnut.
Bake for 1 hour-1 hour 10 minutes until the top is golden brown and a skewer inserted in the centre comes out clean. Leave in the pan for a few minutes before transferring to a wire rack to cool before serving.