Here’s a delicious recipe so you don’t have to waste me...

Banana & walnut cake

Serves 10

This soft cake is made from over-ripe bananas and scented with coffee and walnuts. Whenever you find a too-brown banana in the fruit bowl, peel, mash and pop it in the freezer until you have enough to make a cake.

Author: Matthew Evans
Copyright © 2012 OzHarvest
The OzHarvest Cookbook

  • 125ml (1/2 cup) milk
  • 3 very ripe bananas, mashed with a fork
  • 250g butter, softened
  • 220g (1 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons espresso coffee, or try rum
  • 4 eggs
  • 220g (1 1/2 cups) self-raising flour
  • 1 pinch bicarbonate of soda
  • 2 tablespoons finely chopped walnuts

Heat the milk in a saucepan over medium heat. Add the bananas and cook for 5 minutes over low heat. Cool well (put the base of the pan in cold water to speed this up).

Meanwhile, preheat the oven 180ºC. Grease a 24cm round springform cake tin and line with baking paper. Beat the butter with the sugar, vanilla and coffee until pale and fluffy. Beat in the eggs one at a time (the mixture may look curdled but it's just fine).

Combine the flour, bicarbonate of soda and walbuts and fold into the egg mixture in two batches alternating with the banana mixture. Pour into the cake tin, smooth the top and bake for 15 minutes. Reduce the temperature to 160ºC and bake for 30–40 minutes, or untilthe cake bounces back when pressed in the middle and a skewer comes out clean when poked into the centre. Cool in the tin for a few minutes, then turn out onto a cake rack to cool completely.

Takeaway tips

  • Freezing

    Too many bananas? Peel and freeze them whole, or slice them up and separate into portion sizes. These can be used in smoothies, blended into healthy ‘ice-cream’ or used in cooking.

  • Still Delicious Even When Brown

    Don’t waste brown bananas – there are lots of delicious recipes for well-ripened bananas

  • Remember the Organics Bin

    Throw banana skins or old bananas, and other food scraps, into your green waste bin. If they go to landfill when they breakdown they make methane, a greenhouse gas 25 times more potent than CO2. Putting them in the organics bin means they will get composted and utilised again.

  • Composting

    Save your kitchen scraps for a worm farm or chicken coop. Check with your council, as many offer subsidies to help you buy compost bins and worm farms. If you don’t have your own compost heap, use your green waste bin so they are processed into compost-based products.

  • Storage

    Bananas like to be stored at room temperature. To speed up ripening, put them in a brown paper bag with an apple. To slow them down, store yellow bananas (not green ones!) in the fridge.

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