Walnut and banana sponge cake

45 MIN min


45 MIN persons




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  • 100 g rolled oats
  • 100 g wholemeal flour
  • 40 g cornflour
  • 180 g brown sugar
  • 1 teaspoonful of cinnamon powder
  • 1 teaspoonful of bicarbonate of soda
  • A pinch of salt
  • 200 ml vegetable drink (walnut, hazelnut or almond)
  • 100 g walnuts
  • 250 g ripe bananas

Step by step

  1. Step 1

    Grind the rolled oats to turn them into flour. Mix with the wholemeal flour, brown sugar, powdered cinnamon, bicarbonate of soda and salt.

    Mash the bananas with a fork and add to the mixture. Dilute the cornflour in 4 spoonfuls of cold water and add it and the vegetable drink to the mixture. Stir well. Finally, add the crushed walnuts and mix together.

    Line a cake mould with baking paper, fill with the cake mixture and bake for about 30 minutes at 170 ºC.

    Use a skewer or sharp knife to check whether it is ready: if it comes out dry, the cake is done!

  2. ‘- Eating rolled oats on a daily basis can help reduce cholesterol, aid digestion and provide your body with plenty of fibre.
    – This recipe is an ideal way to use up those ripe bananas in the fridge.
    – If you prefer, you can use different kinds of nuts instead of walnuts, such as almonds, hazelnuts, etc.