Banana Rum and Walnut Tea Cake
Banana Rum and Walnut Tea Cake

Banana Rum and Walnut Tea Cake

Time
PREP: 15 mins
COOK: 1hr 30 mins
Difficulty
Bit Tricky
serves
Serves: 8

This great cake for tea time will use up all your overripe bananas and transform them into a scrumptious treat. The Banana Rum & Walnut Tea Cake recipe is also perfect for when the kids come home from school. You can leave the rum out completely for them if you prefer.

Banana Rum and Walnut Tea Cake
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Stoned dates, roughly chopped

150g

Finely grated zest and juice of a lemon

Bicarbonate of soda

1tsp

Medium bananas (approx. 150g lightly mashed with a fork)

2

Dark rum

1 tbsp

Buttery baking spread*

85g

Dark brown soft sugar

55g

Large eggs, beaten

2

Self raising flour

225g

Baking powder

1 tbsp

Walnut pieces

115g

*Recipe is based on 70% fat buttery spread

You will also need…

900g loaf tin, lined with baking parchment

Step 1 of 4

Preheat the oven to 170ºC, (150°C for fan ovens) Gas Mark 3. Place the dates in a small bowl along with the lemon zest and juice, bicarbonate of soda and 2 tbsp boiling water. Stir well and leave to cool, then add the bananas and rum.

Step 2 of 4

In a large bowl, whisk together the baking spread, sugar and condensed milk until smooth. Gradually mix in the eggs, then the banana, rum and date mixture. Sift over the flour and baking powder and then mix in. Reserve a small handful of the walnuts and stir the remainder into the cake mixture.

For a nuttier taste, toast the walnuts before adding them to the mixture.

Step 3 of 4

Transfer the cake mix to the prepared tin, sprinkle over the reserved walnuts and bake for about 1 hour 15 minutes or until a skewer comes out clean when inserted into the middle of the cake.

Step 4 of 4

Leave in the tin to cool for about 15 minutes, then turn out onto a wire rack. Delicious spread with butter or buttery spread.

When it comes to cutting the loaf, a good trick is to let it sit for a few hours or, if you have enough patience, even wait until the next day. This way the loaf won't crumble and the slices will be in perfect shape to be served next to a hot cup of tea.

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Banana Rum and Walnut Tea Cake is rated 4.7 out of 5 by 3.
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Rated 5 out of 5 by from Eat sum more! I made this cake to use up fast ripening bananas, plus l had all tthe ingedients except condensed milk. I actually made 2 at once so l could use all the condensed milk. It was easy to do (make 2) as instructions are clear and concise Minor adjustments:Walnuts were toasted, increased nutty flavour and added 3 tablespoons of rum instead of 1! It baked in about 65 mins (my oven runs hot)and took a while to cool completely. Its a moist, nutty and slighly sweet from from dates cake. Its hard to stop at one slice. Definitely a keeper and will be passing on the recipe.
Date published: 2022-10-06
Rated 4 out of 5 by from Arrr! me Hartie's Thought this idea was brilliant, used Pecans instead of Walnuts though. Only thing is, NOT ENOUGH RUM!! lol
Date published: 2022-09-29
Rated 5 out of 5 by from This tastes absolutely amazing Have made this quite a few times now for family and friends and it is always goes down a treat, a superb recipe thank you
Date published: 2022-09-29
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