A moist banana cake studded with walnuts, which you can choose to make into a layer cake sandwiched with cream cheese icing, or simply enjoy plain or dusted with icing sugar. Versatile and incomparably delicious!
Once the two cakes are completely cool, sandwich together with your favourite icing. Cream cheese icing or vanilla buttercream work a treat. Or, enjoy the cakes plain. If two cakes are too much, freeze one. Wrapped well in clingfilm and then foil, the cake will keep in the freezer for up to 3 months.
I made this as a "thank you" to the ward staff after my Mum was in hospital - it was gone in a flash and they all came over to tell us how good it was. Easy to make as a traybake, lovely and moist :-) - 11 Jun 2013
I took the cake out of the oven after 30 mins as per method, but it was still uncooked in the middle. I put it back in for a further 15 mins, but it was still uncooked. It actually took an hour in the end. This cake is was way too sweet so will be sticking to BBC recipe in future, which is just right. - 23 Mar 2013
Great! I used a 9x13 pan and it was done in exactly 30 minutes. Although I did use 4 bananas, they were very small. I'd recommend only 3 bananas if they are big. No need to frost--it's moist and sweet enough as it is. I love banana bread but often find it dry. This cake solves that problem! - 11 Nov 2003 (Review from Allrecipes US | Canada)