The recipe I went for first was in fact a lemon slice. However, this recipe turned out to be a bit of a dud. The dough didn’t do what it was meant to, and although I managed to save it somewhat, the flavour in the end left something to be desired. I wasn’t too bothered about this, although it was a waste of ingredients, because the recipe had no reviews and therefore I was taking a bit of a chance with it. Also, I had anticipated troubles beforehand and begun defrosting some frozen bananas to make banana walnut muffins, an adaptation of a lovely recipe for banana and chocolate chip muffins. I still had a slice pan out and able to be used, so instead of prepping some muffin tins I simply made the batter for the cupcakes and tipped it into the slice pan. It fit very well, and since I had the oven already pre-heated it took me next to no time to get this slice going! As a side-note, I did toss the chopped walnuts in the flour mixture to see whether that would help prevent them from sinking, and it was a success!
I switched from chocolate chips to walnuts because, to be honest, chocolate chips aren’t my favourite ingredient. But I’m loving using these walnuts in my baking, and we do have quite a lot of them left. Not to mention that banana and walnut is a delicious combination! This recipe is seriously easy! I would recommend adding some spices when you make it, however, if you’re not going to then match your slice with nice cream. I found that plain, the slice was quite nice, but could use spices like cinnamon and nutmeg, etc, but when warmed up and mixed with a little cream – naughty of me, I know, this slice became heavenly! It was fluffy, warm and so delicious! Who’d have thought that a little cream could bring out such loveliness in such a humble slice? Not too bad for a fiesta friday contribution I feel!
Adapted from Much Kneaded’s
Serves: 8, Prep: 15-20 mins, Cook: 20-25 mins
- 3 ripe bananas, peeled
- 3/4 cup granulated sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1/2 tsp vanilla extract
- 2 cups gluten-free plain flour (Preferably one which contains xantham gum)
- 1 1/2 tsp g/f baking powder
- 1 pinch salt
- 1/2 cup walnuts, finely chopped, plus extra for topping
- OPTIONAL: 1 tsp cinnamon, and 1 tsp nutmeg, or 1/2 tsp of each.
- Preheat the oven to about 160C, fan-forced. Grease and line a small slice pan.
- In a large bowl, mash the bananas with a fork. Whisk in the sugar, oil, eggs, yogurt, and vanilla until smooth.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt together (and spices if using), then toss the walnuts through.
- Stir the dry ingredients into the wet ingredients until well combined, then tip the mixture into the slice pan and top with extra chopped walnuts.
- Bake for up to 25 mins, or until browned and a skewer inserted into the centre of the slice comes out clean.
- Let cool in the tin for a few minutes, and then serve the slices hot with cream, or carefully tip out onto a cooling rack to cool completely.