Banana Bread Snack Cake with Walnuts
All the comfort of banana bread, baked flat in a square pan so every piece has soft middle and lightly crisp edge. Sweet from very ripe bananas and a whisper of honey.
Why you'll love this recipe
- Not one spoon of refined sugar
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3 very ripe bananas, mashed (about 1 1/4 cups)
- 3 tbsp raw honey
- 2 large eggs
- 1/3 cup (80 ml) melted coconut oil or butter
- 1 tsp pure vanilla extract
- 1 3/4 cups (210 g) whole-wheat pastry flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch sea salt
- 3/4 cup chopped walnuts
How to make it
Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment.
Whisk mashed bananas, honey, eggs, melted oil and vanilla until smooth.
In another bowl, stir flour, baking soda, cinnamon and salt.
Fold dry into wet until just combined. Fold in most of the walnuts, reserving a handful.
Spread into the pan, scatter reserved walnuts on top.
Bake 33–37 minutes until a toothpick comes out clean. Cool before slicing.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Banana Bread Snack Cake with Walnuts
All the comfort of banana bread, baked flat in a square pan so every piece has soft middle and lightly crisp edge. Sweet from very ripe bananas and a whisper of honey.
Ingredients
- 3 very ripe bananas, mashed (about 1 1/4 cups)
- 3 tbsp raw honey
- 2 large eggs
- 1/3 cup (80 ml) melted coconut oil or butter
- 1 tsp pure vanilla extract
- 1 3/4 cups (210 g) whole-wheat pastry flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch sea salt
- 3/4 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment.
- Whisk mashed bananas, honey, eggs, melted oil and vanilla until smooth.
- In another bowl, stir flour, baking soda, cinnamon and salt.
- Fold dry into wet until just combined. Fold in most of the walnuts, reserving a handful.
- Spread into the pan, scatter reserved walnuts on top.
- Bake 33–37 minutes until a toothpick comes out clean. Cool before slicing.
