Amira's Banana and Walnut Cake
Ingredients
2 cups and a
little handful of Self Raising Flour
2 teas Bicarbonate
of Soda
1 teas Cinnamon
1 cup Sugar
1 cup Coconut
¾ cup Walnuts,
crushed
½ cup Sultanas
3 large ripe
Bananas
½ cup Milk, full
cream
4 eggs
½ cup Vegetable or
Canola Oil
Method
1.
Preheat oven at 180oC (170oC
fan forced). Grease a large fluted ring
pan and set aside.
2.
In a large bowl sift flour and
bicarbonate of soda, add cinnamon, sugar, coconut, walnuts and sultanas. Stir to combine and set aside.
3.
In a small bowl, mash the
bananas with a fork until soft, add the milk and mix together with a fork until
combined. Pour this banana mixture into
the flour mixture. Do not mix at this
stage.
4.
In another small bowl, beat
eggs with a fork, add oil and beat again with a fork. Add this egg mixture to the flour/banana
mixture.
5.
Stir the whole mixture with a
wooden spoon until just combined, do not over mix.
6.
Pour the mixture into the
fluted ring pan and bake for 40 minutes.
7.
Remove from oven, allow to sit
for 5 minutes before removing from pan.
8.
Ice with lemon icing (optional
and below).
Lemon Icing
1
cup Pure Icing Sugar
1
teas margarine or unsalted butter
Juice
of approx ½ lemon or ½ orange
Pour
boiling water in sink. Place small bowl on water to allow the bowl to heat up.
In the bowl add sifted icing sugar, add margarine, squashing it against the
side of bowl to soften and stir through. Slowly add juice as needed to form a
soft spreadable consistency. Pour icing over cooled cake.
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