Banana walnut cake from Good to the Grain: Baking with Whole-Grain Flours (page 143) by Kim Boyce and Amy Scattergood

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bexxta on March 05, 2026

    This was so so good! Very moist - needed longer cooking time (but i did use a loaf pan instead of cake pan). Swapped seeds for walnuts to make school safe.

  • Lepa on September 05, 2017

    This has an intense banana flavor. I liked it but my kids did not. In fact, they completely refused to eat it, complaining about the texture. I guess I won't be making it again!

  • Zosia on May 08, 2014

    Ground, toasted walnuts replace some of the flour in this moist cake with great banana flavour. Since I prefer not to serve cakes directly from the pan in which they were baked, next time I'll use a tart or springform pan for easy removal. ( I did invert this one and lost some of the nut topping as a result). I replaced the sour cream with plain yogurt.

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