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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!
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