BANANA NUT CAKE RECIPE

When you make the Banana Nut Cake it is good to do a double batch and freeze one as it freezes real good. My sister used to cook for cake stalls and she found the Banana Nut Cake was one of the favourites that always sold well. My daughter also cooked some Banana Nut Cake for the scouts street stall and they all sold. A lot of people seem to go for plain cakes these days.

Banana Nut Cake Ingredients

1/4 cup oil
1/3 cup water
3 cups plain flour
3 Tbs milk powder
2/3 cup warm water
1 cup chopped nuts
1 1/2 cups dried fruit
1/2 cup chopped dates
1 Tbs dry instant yeast
3 ripe mashed bananas

Banana Nut Cake Method

In a large bowl place the instant yeast, flour, milk, chopped nuts and dried fruit. Place in a small saucepan dates with 1/3 cup water and heat until soft and then add 2/3 cup warm water to the softened dates. Add to the dry ingredients but do not stir yet. Mash the bananas and whip them together with the oil until creamy and then add it to the dry ingredients and stir dough until well combined. Lightly oil a loaf tin and fill it till it is 3/4 full with mixture. Cover and let the Banana Nut Cake stand in a warm place for 1 hour. While the cake is standing preheat the oven to 175 degrees and then bake the cake until it is golden or until inserted skewer comes out clean. Leave the Banana Nut Cake in tin for 5 minutes and then remove and cool on rack.

Enjoy your freshly made Banana Nut Cake!