About this recipe: Don't bin those brown bananas! Make this low-sugar and low-fat banana cake, which is healthy enough for breakfast. Perfect for kids' snacks or lunchboxes, too, as a virtuous treat!
Linseed, also called flaxseed, is high in fiber, omega-3 fatty acids and phytochemicals called lignans. Adding it to the recipe doesn't affect flavour much, but allows for less fat to be used in the recipe. If you have whole linseeds, grind them in a coffee grinder to a powder before using in the recipe. You can find linseed at health shops, such as Holland and Barrett.
The banana cake can be kept in an airtight tin for up to 4 days. You can also freeze it in individual slices, then defrost at room temperature.
This is a lovely light cake/loaf, very easy and quick to make. I have started making one each week! However, I have a problem with using egg whites if you make this regularly as you end up with too many spare egg yokes. I have started tweaking the portion of eggs and found 3 whole eggs seems to work fine. I also think if you make this cake regularly to use up bananas, using walnuts seems to defeat the object of using up spare as the walnuts makes it expensive, although nice the cake works fine without. Overall, great results and lovely to see a recipe with low sugar and fat content - 02 Nov 2014
I tried this cake twice, once with white flour and once with brown flour. It tastes yummy but it didn't raise.. i don't know what's the reason. can any body help. - 12 Jul 2016
Delicious bake that will be a regular from now on. I too was a bit concerned about the leftover egg yolks, (but my partner is going to scramble them for breakfast). Next time I'll try replacing the sugar with honey or maple syrup (I'd like to remove processed sugar from my diet). Found it took a little longer to cook through than the recipe suggested. I didn't have any currants so used raisins instead, worked fine, also instead of the flax seed I added a milled flax seed and goji berry mix. - 23 Dec 2015