Banana Date and Walnut Cake

If you are wanting a cake that is moist and super delicious and also is actually not bad for you, in fact is rather good for you then this is the cake. This recipe is an adaptation of the banana cake I have in my cook book.

The addition of walnuts was a suggestion of my dad’s. Walnuts are a must include ingredient in your daily intake of food. If you are not nut allergic adding 5 to 10 walnuts to your diet on a daily basis can result in very good health benefits (of course if the rest of your diet is also healthy). Walnuts are a great source of omega 3 fatty acids containing ALA which the body can’t make itself. This is important for brain health and helps in preventing inflammation.

Walnuts also contain polyphenols which act against oxidative stress and inflammation. Studies have shown they can decrease cholesterol levels if they are eaten on a daily basis. The arginine and magnesium found in walnuts also aids against inflammation.

So, grab yourself some walnuts from the bulk food shop and find a way to include them in your food for the day. I add them to my salad at lunch. For Australian readers I am happy to say that Western Australia grow organic walnuts so we can get locally sourced walnuts now.

Enjoy adding them to this delish cake.

Banana, Date and Walnut Cake

A note for this cake. You may need more oil than ¼ cup if your bananas are not overly ripe. You want a moist cake but not too oily. The best thing is to use over ripe bananas for this cake.

Ingredients

6 bananas mashed

1 cup chopped dates

¾ cup chopped walnuts

1¾ cup almond meal

¼ cup gluten free, spelt or wholemeal flour

1 tsp baking powder

¼ cup sunflower oil (if bananas are not really soft you may need more oil)

1 banana for decoration (optional)

Method

Mix all the ingredients together gently in a bowl.
Place in a baking paper lined loaf tin.
Slice the banana reserved for decoration length ways and press into the top of the cake.
Bake in 170°C oven for 30 - 40 minutes or until skewer comes out clean. I turn the cake around in the oven halfway.
When ready place the tin on a cake rack. Don’t take out of the tin for an hour to let the cake settle. Cake cuts better when it has completely cooled down.