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Banana Walnut Raisin Cake

A couple of ripe bananas on the counter inspired me to bake a banana walnut cake. And just because I had some raisins sitting around too, I threw them in. The extra efforts to toast the walnuts before adding them into the batter paid off as the crunchy bits just seem to taste that much more aromatic. The recipe uses molasses sugar but you can substitute it with brown sugar if it is more convenient. Also, to cut baking time, I used my silicon muffin cups to make smaller versions.

This breakfast definitely takes some time to make but it's worth the wait. I enjoyed mine with a cup of bitter black coffee. Bliss....

(makes 2 - 9x5 loaves; or 12 muffin-sized cakes)

8oz all purpose flour
1 tsp baking powder
1/4 tsp baking soda
4oz salted butter, softened (or add 1/2 tsp salt if using unsalted)
5oz molasses sugar
2 large eggs, lightly beaten
2 large and ripe bananas
2 tbsp milk
1/2 tsp vanilla essence
4oz walnuts, toasted and coarsely chopped
4oz raisins (optional)


1. Preheat oven to 170C.
2. Sift together flour, baking powder and soda. Set aside.
3. In a separate bowl, mash the bananas with milk and vanilla essence. Set aside.
4. In a large mixing bowl, cream butter and sugar until well mixed. Add salt if neccessary.
5. Add in the eggs and beat in well.
6. Add walnuts, banana-milk mixture and raisins. Mix well.
7. Add flour mixture and fold until no more white floury bits are seen.
8. Divide batter into prepared vessels.
9. Bake 55-60 minutes for the loaves or 25-30 minutes for the muffins. Use the tooth-pick test for doneness.
10. Let cool on the rack for as long as it takes not to burn your fingers. 11. Eat!


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