Best Ever Banana Cake.

Its summer, bananas ripen so quickly – what to do? This cake is quick and easy to make, and delicious -we had our taste with morning tea. I made it without the nuts, but I’m sure they’d add another dimension.  Now that our zucchinis are producing, there might well be a zucchini and walnut cake coming up.They freeze well too!

Ingredients

1 ½ cups self-raising flour1 teaspoon bi-carb soda

½ cup dessicated coconut

½ cup pecan nuts (optional)

¾ cup sugar

3 (or 2 large) bananas, mashed

½ cup Tawarri extra virgin olive oil

2 eggs lightly beaten.

Grease a ring or loaf tin, and line base with baking paper.

Sift flour and bi-carb soda into a bowl, add other dry ingredients. Make a well in the centre, then add bananas, oil and eggs and mix well till all incorporated and smooth-ish!

Pour into cake tin, and bake at 150 for 1 hour.

Ice with cream cheese or lemon icing if desired (but it really doesn’t need it!)