Imagine the humble banana and walnut bread without the decoration of those beautiful rhododendron blossoms! I’m sure Lady Furnival’s Daughter (this rhododendron has been named after her) would be delighted to lend some of her  blossoms in return to being dedicated a delicious banana bread. Though, don’t eat the blossoms, rhododendron is a poisonous plant.

I love to use the “Blankenburg” baking mould because the cute little crown can be filled with flowers, fruit, chantilly…. It’ always looks nice on a table.

Banana and Walnut Cake


200g whole wheat flour
100g sugar
a pinch of salt
2 teaspoons baking powder
1 egg
60g butter
5 tablespoons milk
1 teaspoon lemon peel
2 ripe bananas
100g walnuts, chopped

Preheat oven to 180°.
Combine, flour, sugar salt and baking powder in a mixing bowl.
Combine the egg, butter, milk, lemon peel and the bananas in a blender and mix until smooth.
Pour the mixture into the dry ingredients and gently. Finally, fold in the chopped walnuts.

Bake for ca. 45 minutes. If you use one single baking mould, instead of two small ones, the baking time
is ca. 60 minutes.

Sprinkle with icing sugar. Enjoy!