missus
13th September 2007, 19:16
Ingredients
8 oz plain wholemeal flour
2 teaspoons baking powder
1 teaspoon bicarb of soda
1 teaspoon salt
8 oz soft brown sugar
1 oz walnuts or pecans chopped
1 oz sultanas
6 oz (2 bananas) ripe banana mashed
3 large eggs (beaten)
8 oz finely grated courgette (no need to peel)
5 fl oz sunflower oil
Method
Sift flour, baking powder, bicarb and salt into large bowl. Add sugar, nuts and sultanas.
Mix well, then add mashed banana and beaten eggs. Stir in grated vegetables and oil.
Beat mixture thoroughly for one minute (it will be slightly lumpy).
Butter (or line with greaseproof paper) a 9in cake tin (or a large loaf tin). Put mixture into tin and bake for 1 hour at gas mark 4 (350 F/175 C) until skewer comes out clean from centre of cake.
Notes:
You can use half carrots/ half courgettes. Can top with sweetened cream cheese (but cake is sweet enough anyway).
8 oz plain wholemeal flour
2 teaspoons baking powder
1 teaspoon bicarb of soda
1 teaspoon salt
8 oz soft brown sugar
1 oz walnuts or pecans chopped
1 oz sultanas
6 oz (2 bananas) ripe banana mashed
3 large eggs (beaten)
8 oz finely grated courgette (no need to peel)
5 fl oz sunflower oil
Method
Sift flour, baking powder, bicarb and salt into large bowl. Add sugar, nuts and sultanas.
Mix well, then add mashed banana and beaten eggs. Stir in grated vegetables and oil.
Beat mixture thoroughly for one minute (it will be slightly lumpy).
Butter (or line with greaseproof paper) a 9in cake tin (or a large loaf tin). Put mixture into tin and bake for 1 hour at gas mark 4 (350 F/175 C) until skewer comes out clean from centre of cake.
Notes:
You can use half carrots/ half courgettes. Can top with sweetened cream cheese (but cake is sweet enough anyway).