Banana & Walnut Cake
A tender, naturally sweetened cake studded with crunchy walnuts and perfumed with cinnamon. Ripe bananas and Greek yogurt keep every slice moist without needing refined sugar.
Ingredients
- 3 medium Very Ripe Bananas
- 1.5 cups Whole-Wheat Flour
- 0.5 cup Plain Greek Yogurt
- 2 large Eggs
- 0.25 cup Olive Oil
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 175 °C (350 °F). Grease a 20 cm (8-inch) square baking tin and line the base with baking paper.
- In a large bowl, mash the bananas until smooth. Whisk in the yogurt, eggs, olive oil, and vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon.
- Fold the dry mixture into the wet ingredients until just combined. Stir in 3/4 cup of finely chopped walnuts.
- Pour the batter into the prepared tin and spread evenly.
- Bake for 25–28 minutes until golden on top.
- Let the cake cool completely in the tin on a wire rack before slicing into fingers or small squares.
- Safety note: Ensure walnut pieces are finely chopped or ground to reduce choking risk for young toddlers. Only serve if tree nuts have been safely introduced.
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