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Banana Walnut Cinnamon Cake


  • 150g cake flour

  • 2g ground cinnamon

  • 4g baking powder

  • 2g baking soda

  • 1g salt

  • 2 large eggs

  • 70g caster sugar

  • 70ml canola oil

  • 1 1/2tsp pure vanilla essence

  • 250g mashed bananas (about 3 medium sized over ripe banana)

  • 70g walnuts, coarsely chopped (reserve 1tsp as toppings)


  1. Toast chopped walnuts at 150degC for about 8 to 10mins, stir in between and make sure walnuts do not get burnt.

  2. Preheat oven 175degC.

  3. Line base of a 7" round pan with removable base with parchment paper, grease (with butter) and flour the sides. Set aside.

  4. Sieve together cake flour, ground cinnamon, baking powder, baking soda and salt, set aside.

  5. Place eggs, caster sugar, oil and vanilla extract in a mixing bowl. With a manual whisk, whisk to combine.

  6. Add mashed banana, whisk to combine.

  7. Sift over the flour mixture, with a spatula, fold the mixture until just incorporated. Do not over mix. The batter should appear lumpy.

  8. Add in chopped walnuts, stir just to combine.

  9. Pour batter into prepared pan. Tap the pan a few times on work surface to release any trapped air bubbles. Sprinkle the top with the remaining walnuts.

  10. Bake for 30-35mins or until a tooth pick inserted into the center comes out clean.

  11. Remove from oven, leave to cool for 5mins. Unmould and transfer to wire rack, let cool completely.

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