Yummy banana cake with a crunchy walnut and cinnamon topping
Ingredients:
8 oz. (225g) bananas, mashed
7 oz. (200g) Demerara sugar
2 eggs, beaten
1 teaspoon natural vanilla essence
5oz. (130g) polyunsaturated margarine
4 oz. oat flour, made by grinding rolled oats in a blender or food processor
2 oz. Rolled oats
4oz. (100g) plain wholemeal flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
3 oz. (75g) walnuts, chopped
half a teaspoon ground coriander
half a teaspoon ground cinnamon
Cooking Instructions:
Pre-heat oven to 350F, Gas Mark 4, 180C
Blend together 2 oz. (50g) rolled oats, cinnamon, 20z. (50g) Demerara sugar, 1 oz. (25g) chopped walnuts and 1 oz. (25g) of melted margarine to make a topping
Mix well and reserve
Beat together the remaining margarine and sugar until light and fluffy
Blend in the mashed banana, eggs and vanilla
Combine the dry ingredients and fold into the beaten mixture
Fold in the chopped nuts
Pour the mixture into a greased 8 inch (20cm) square baking tin
Sprinkle the crunch mixture evenly on top
Bake in the pre-heated oven for about one hour or until the cake is golden and a skewer, when inserted in the middle, comes out clean