Name: Mini banana and walnut loaves recipe
Prep time: 20 min
Cook time: 30 min
Total time: 40 min
Yield: Makes: 12
Ingredients: 125g butter, softened; 250g light muscovado sugar; 300g plain flour; 1 level tsp bicarbonate of soda; Pinch of salt; 2 medium eggs; 4tbsp milk; 1tbsp lemon juice; 1tsp vanilla extract; 4 very ripe bananas, mashed; 100g packet walnut pieces, chopped

By GoodtoKnow

published 15 November 2012

in Recipes

These mini banana and walnut loaves are easy to make and are the perfect food gift. These mini cakes look great and are delicious too.

Ingredients

For the cakes:

125g butter, softened
250g light muscovado sugar
300g plain flour
1 level tsp bicarbonate of soda
Pinch of salt
2 medium eggs
4tbsp milk
1tbsp lemon juice
1tsp vanilla extract
4 very ripe bananas, mashed
100g packet walnut pieces, chopped

For the topping:

6 level tbsp icing sugar
12 x mini loaf moulds on a baking tray
Small disposable piping bag

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Method

Set the oven to 180°C/350°F/Gas Mark 4.
Beat together the butter and sugar until well combined, then sift in the flour, bicarbonate of soda and salt. Lightly beat together the eggs, milk, lemon juice and vanilla extract and pour into the bowl. Beat the ingredients well, then fold in the mashed banana and about three-quarters of the walnuts. Divide the mixture between the loaf moulds and sprinkle the remaining walnuts over the top.
Bake in the centre of the oven for 20-30 mins, or until they’ve risen and are just firm to the touch. Take them out of the oven and leave to cool.
To make the topping, add sufficient water to the icing sugar to give a drizzling consistency, adding just a small amount at a time. Fill the piping bag with the icing and cut off the end of the bag, then drizzlethe icing over the top of the cakes. Leave the icing to set before packing the cakes.
The cakes will keep for up to 5-7 days in a cool, dry place.

Top Tip for making Mini banana and walnut loaves

You can buy these mini loaf moulds from lots of cookware stores including Lakeland

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