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Ginger, Walnut and Banana Cake

(this needs two 1kg Loaf Tins)

(Banana Bread for grown ups)

225g (8oz.) Self-raising Flour
120g (4 oz.) Ground Almonds
teaspoon of salt
110g (4 oz.) Butter
175g (6 oz.) Castor Sugar
110g (4 oz.)Stem Ginger
110g (4 oz.)Walnuts
3 Eggs
450g (1 lb.) Very Ripe Bananas

Mix the flour and ground almonds with the salt and sugar. Cut the butter into small dice and rub into the flour. (you can do this in a food processor)
Beat the eggs and then mash up thoroughly with the bananas. (again in a food processor)
Stir this into the flour mixture.
Dice the stem ginger and roughly chop the walnuts.
Fold these into the mixture.
Line 2 1kg loaf tin with some non-stick paper and spoon in the mixture.
(leave it room to rise)
Cook at Gas 4 180C 360F (160C in a fan oven) for one hour.
When cooked it should be brown on top and moist but not raw in the centre.
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September 29, 2008 09:40 PM | 0 Comments
  Martin Dwyer
Consultant Chef