A deliciously moist banana loaf cake with the sweet and floral notes of honey and fragrant nutmeg. A brilliant pairing for afternoon tea, and a nice change from the regular cinnamon-chocolate-vanilla flavors.
Banana, Honey & Walnut Loaf Cake with Nutmeg
Preparation time: 15-20 minutes (including 5 minutes for preheating the oven)
Baking time: around 75 minutes, plus 10-15 minutes for cooling (may vary depending on the oven type)
Makes one loaf cake:
225 g self-raising wholemeal flour (you can substitute it with 225 g wholemeal flour + 12 g of baking powder)
1/2 teaspoon of freshly grated nutmeg (it's more flavourful than nutmeg powder)
80 grams of unsalted butter, cut into cubes
70 grams of raw cane sugar
zest of 1 unwaxed lemon
3 over-ripened bananas, peeled and mashed
2 large eggs at room temperature
6 tablespoons of runny honey (if crystallised warm it in the microwave)
50 grams of walnuts or pecans, chopped into small pieces and slightly roasted
For the topping:
runny honey to drizzle on top
30 g walnuts or pecans, chopped and lightly toasted
a 900 grams or 2 lb loaf tin
a large mixing bowl and a spatula
foil to cover the top of cake while baking
a skewer to test the cake
a bowl or a small pan to warm the honey
Preheat the oven to 175 Celsius degrees and line the loaf tin with the baking paper.
Sieve the flour and nutmeg together and then add the butter and mix it with your hands until the mixture begins to look like breadcrumbs. You can also use a food processor to do that but I find doing it by hands quite therapeutic!
Mix in the lemon zest and the sugar. Fold in the bananas and eggs and mix everything until well combined.
Pour the mixture into the lined tin and level the mixture with a spatula.
Bake for 75 minutes in the center of a preheated oven at 175 Celsius degrees. Check the cake after 45 minutes, and cover the top with foil if it's browning too much.
The cake is perfectly baked when a skewer inserted comes out clean. Once it’s done, let it cool in the tin for 10-15 minutes. Take it out from the tin and let it cool on the wire rack.
For the topping, warm the honey in a small pan or microwave it for 10 to 20 seconds in a bowl and mix in the walnuts or pecans that you are using. Drizzle this on top of the loaf cake and enjoy it with your cuppa!
Some side notes:
The cake stays good for 2-3 days outside.
Maple syrup works well too and gives a distinct taste to the cake.
I have also baked this cake with a mix of wholemeal spelt and white spelt flour and it came out pretty well.
Recipe inspired from the book “My Kitchen Table: 100 Cakes and Bakes by Mary Berry”.