I have made this cake for more than 10 years, my boys and in-laws love it. Recently, I made this for a friend (with Ethan’s help of course) she and her little-lings loved it. Lin, this post is for you as promised, sorry it took so long.
This recipe is very versatile in the sense that you can use most fruits and vegetable as long as you follow the proportions and include 2 bananas and some carrots. I have substituted courgette with persimmon fruit, apples, pears, peaches and plums in the past. They were all yummy with the bonus of it being very easy to make and pack with fruits and vege!
250 plain flour or self raising flour (I used both before)
2 tbs baking powder
1 tsp bicarbonate of soda
1 tsp salt (optional)
250 to 150 g caster sugar (depending on how ripe is your banana and other fruits or if you are adding more vegetables to fruits ratio)
25 g pine nuts (optional)
100 to 25 g sultanas (optional)
175 mashed ripe banas (about 2 large bananas)
3 large eggs, beaten
250 g grated mixed carrots with courgettes or apples or pears etc.
150 mL sunflower oil (I have used other vegetable oil and olive oil)
- Preheat oven to 175 degrees C and line a 9 inch cake tin with paper parchment – a loose-bottomed spring-release tin is best.
- Mix flour, baking powder, bicarbonate, salt, sugar, pine nuts and sultanas in a large mixing bowl and mix well.
Add mashed bananas and beaten eggs.
- Stir in grated vegetables/fruits and finally the oil.
- Beat the cake throughly for a minute to a thick lumpy mixture.
- Pour into the prepared baking tin and bake for about 1 hour until a skewer inserted into the centre of the cake comes out clean.