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!
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!)