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Banana, Nut and Choc Chip Cake

A recipe from the Good Food collection.

Ingredients

Banana, Nut and Choc Chip Cake
Banana, Nut and Choc Chip Cake
125 g (4 oz) butter
¾ cup (185 g/6 oz) caster sugar
2 eggs, lightly beaten
1¼ cups (155 g/5 oz) self-raising flour
1 teaspoon bicarbonate of soda
2 tablespoons milk
¾ cup (180 g/5¾ oz) mashed banana
¼ cup (25 g/¾ oz) pecan nuts, chopped
½ cup (90 g/3 oz) choc bits
cinnamon or nutmeg, for dusting ⅓ cup (40 g/1⅓ oz)
chopped pecans, extra, for decoration
Cream Cheese Icing
125 g (4 oz) cream cheese
¼ cup (30 g/1 oz) icing sugar, sifted
1 teaspoon vanilla essence
2 tablespoons cream

Method

  1. PREHEAT OVEN to moderate 180°C (350°F/Gas 4). Brush a 23 cm (9 inch) fluted ring tin with melted butter or oil.
  2. Using electric beaters, beat butter and sugar until light and creamy. Add eggs gradually, beating thoroughly after each addition. Transfer mixture to large bowl. Using a metal spoon, fold in sifted flour and soda alternately with milk. Stir through banana, pecans and choc bits, until just combined.
  3. Spoon the mixture evenly into the prepared tin; smooth surface. Bake 40–45 minutes or until skewer comes out clean when inserted in centre. Leave cake in tin 10 minutes before turning onto wire rack to cool.
  4. To make Cream Cheese Icing: Using electric beaters, beat cream cheese in small mixing bowl until light and creamy. Add icing sugar, essence and cream; beat thoroughly until well combined. Spread over cake. Sprinkle with cinnamon or nutmeg and extra pecans, before serving.
Cook's File

Hint: Omit vanilla essence and cream in Icing and substitute 1 teaspoon grated orange or lemon rind and 1–2 tablespoons lemon juice, if you prefer.

 

Main ingredient:
Banana, Chocolate
Cuisine:
Contemporary
Course:
Dessert

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