Mmm... I found this recipe in the Women's Weekly "Bake" cookbook. I had some overripe bananas and I was looking for some recipes that had something healthy in them (trying to sneak an extra vegie into the kids). I'm hoping to try a zucchini loaf soon. This one jumped out as it had carrot as well as banana.
We all enjoyed it so much that I thought I would use it in the Recipe Swap Box by I Have To Say...
Carrot and Banana Cake
from The Women's Weekly - "Bake"
Preparation Time: 20 mins
Cooking time: 1 hr 15 mins (+ cooling time)
Serves: 10
1 1/4 cups (185g) plain flour
1/2 cup (75g) self-raising flour
1 teaspon bicarbonate of soda
1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1 cup (220g) firmly packed brown sugar
3/4 cup (80g) coarsely chopped roasted walnuts
3 eggs
2 cups (480g) coarsely grated carrot
1 cup (460g) mashed banana
1 cup (250ml) vegetable oil
Cream Cheese Frosting
90g cream cheese
90g butter, softened
1 cup (160g) icing sugar
Preheat oven to 170oC/150oC fan-forced. Grease base and side of 24cm round springform tin, line base with baking paper.
Sift flours, soda, spices and sugar into large bowl. Stir in nuts, eggs, carrot, banana and oil. Pour into tin.
Bake cake about 1 1/4 hours. Cool cake in tin.
Meanwhile, make cream cheese frosting. Top cake with frosting.
Cream Cheese Frosting
Beat cream cheese and butter in small bowl with electric mixer until as white as possible, gradually beat in sifted icing sugar.
