Golden Topped Banana, Seed and Walnut Cake

Chrissie’s Greedy Gob

Have a few overripe bananas hanging about? Don’t throw away… Bake this! It’s delicious.

  1. Cake:
  2. 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
  3. 3 heaped tsp baking powder
  4. 100g brown sugar
  5. 3 tsp cinnamon or mixed spice
  6. 3 large black bananas, mashed
  7. 75g vegetable or sunflower oil (weight)
  8. 50g pumpkin and sunflower seeds
  9. 100g crushed walnuts
  10. Icing:
  11. 200g Icing sugar
  12. 4 teaspoons of cold water
  13. A few teaspoons of golden syrup

  • Mash the peeled bananas with a fork and mix in with oil and sugar.
  • Add the flour, baking powder and cinnamon, and combine well.
  • Add the seeds and crushed walnuts
  • Baked in a lined 8in cake tin for about 15 minutes, before checking. Continue baking, checking every 5 minutes until a cocktail stick, popped into the middle of the cake, comes out clean.
  • Stand to cool and then remove from the tin.

For the icing:

  • Sift the icing sugar into a bowl, add the water and mix into a thick paste.
  • Add the golden syrup and make a thick mixture. To make sure it glazes the cake without running off the edges too much check the mixture is thick enough not run off of a spoon.
  • If it’s really thick, use a pallet knife or back of a large spoon which had been warmed in a glass of hot water, to spread the icing over the cake.

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