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Banana Cake and Banana Cake Muffins

A muffin that is now no longer with us

WARNING! Do not let this awfully cold and wet weather damage your social life. Whilst you may pray to the deities of all religious denominations that leaves, the wrong type of snow or a rampant yeti will shut down London’s frustratingly poor tube system, you should not let anything, not even the apocalypse, stop you from making a non-work related appointment. 

This is why I applaud the eight brave souls who offered nothing more than their blood, sweat, tears and toil to make afternoon tea at mine this Sunday. Some even turned up in full mountain gear. That’s if full mountain gear consisted of beanies, gloves, winter coats, Wellington boots, scarves, an i-pod and a Volkswagen golf (hatchback).

To mark this feat of human achievement, I rewarded them with my attempt at making banana cake and banana cake muffins. I just hope they all liked it and it warmed them up on what was a terrifically cold day.

Banana Cake and Banana Cake Muffins 

You will need: 

3 Overripe bananas

260g Caster sugar

260g self-raising flour

260g Margarine

5 medium-sized eggs

A few drops of vanilla essence

250g of Walnuts halves

Some butter for lining baking implements

  1. Preheat oven to 160 Degrees Celsius/Gas Mark 3.
  2. Blend all ingredients except walnuts.
  3. Using a pestle and mortar gently break down walnuts into small pieces (about the size of a coco pop).
  4. Pour about 200g of the broken down walnut halves into the mixture.
  5. Pour mixture into a butter lined loaf tin.
  6. Bake for 1 hour 25 minutes.
  7. Take out of oven and tin, leave to cool for 5 minutes.
  8. Pour remaining mixture into a butter lined muffin tray.
  9. Evenly sprinkle the remaining walnut pieces over the muffins.
  10. Bake for 30 minutes.
  11. Remove muffins and leave to cool for 5 minutes. 

The cake and muffins are best served with a huge cup of tea (Earl Grey for fancy people, Yorkshire Gold for the hero inside everyone).


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