Spring is here and there’s nothing that we love more than baking. In the spirit of no-waste, we always use any overripe fruit we may have and turn them into a cake. Remember Mrs Kalliopi’s apple cake? This recipe here uses overripe bananas, olive oil, but also honey that adds depth and sweetness. It makes us feel healthier somehow. This cake is great to take with you for a sweet after-lunch treat, but also makes for the perfect ending to a dinner- just add some Greek yoghurt and honey.
Ingredients
4 very ripe bananas
150g Greek yoghurt, plus more for serving
100ml olive oil, plus more for the baking tin
370g honey (we used orange blossom honey)
1 egg
300g all-purpose flour, plus more for the baking tin
1 tsp baking soda
Pinch of sea salt
100g walnuts
Process
Preheat the oven at 180C.
In a large bowl mash the bananas using a fork. Add the yoghurt, olive oil and honey and whisk together until fully combined.
In a separate bowl sieve together the flour, baking soda and sea salt. Add the dry ingredients to your wet ingredients and mix everything together using a spatula. Be careful not to overmix. Add the walnuts and stir.
Grease a baking tin with olive oil and sprinkle some flour so that it creates a coating. Tap out any excess. Alternatively, you can use greaseproof paper for that your cake doesn’t stick to the tin. Pour over your batter and bake until the cake is ready, around 45minutes – 1 hour.
You’ll know that the cake is ready by inserting a toothpick or small knife to the centre of the cake. It should come out clean.
Serve with Greek yoghurt.
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