The Happy Pear Banana and Walnut Cake

This is a delicious recipe from The Happy Pear for all those who are missing their sugary treats during Lent! It can be prepared in 10-15 mins but takes a little longer to bake than the previous porridge bread I blogged about, with 1hr 15 mins in the oven. So don’t leave it too late in the evening to make this, so that you can enjoy a slice before bedtime. :) Thanks to The Happy Pear for letting me share their delicious recipe.



  • 100g Raisins
  • 200g White Spelt Flour (I used ordinary flour and it turned out fine)
  • 1 1/2 teaspoons Ground Cinnamon
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Bread Soda
  • 120ml Sunflower Oil
  • 150g Honey
  • 2 large Eggs
  • 2 medium Bananas
  • 50g Walnuts, crushed a little


  1. Preheat your oven to 150C/300F/GM2. Prepare a 2lb loaf tin either by lightly greasing and dusting it with flour or as I prefer, using a loaf tin liner.
  2. Put the raisins into a small pan with enough water to cover them, bring to the boil, turn off the heat and leave to one side.
  3. Sift the flour, cinnamon, baking powder and bread soda into a large bowl. Whizz the oil, honey, eggs and bananas together in a blender if you have one, if not mash the bananas up separate and add to the other wet ingredients in a jug, mixing well.
  4. Pour the wet ingredients into the dry and mix well, until smooth. Drain the raisins and stir in along with the walnuts.
  5. Pour the mixture into the loaf tin and bake for about 1 hour and 15 minutes or until a skewer comes out nearly clean.
  6. Leave to cool for 10-15 minutes, then turn out onto a wire rack to cool.

For more delicious recipes from The Happy Pear, check out their website:

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