Banana Cake is always a favourite, and this one has a twist with the addition of carrot and walnuts. Paired with a delicious cream cheese frosting, whip this up for something the whole family will love.
Prep: 45 mins
Cooking: 1 hour 15 minutes
- 4 eggs
- 1 cup firmly packed brown sugar
- ¾ cup vegetable oil
- 1¾ cups self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp nutmeg
- 4 small Cavendish bananas, peeled
- 1½ cups coarsely grated carrot
- ¾ cup walnuts, chopped
- 1 Lady Finger banana, thinly sliced
- 1 passionfruit, halved
Cream cheese frosting
- 200g cream cheese, chopped, at room temperature
- 1 cup icing sugar mixture
1. Preheat oven to 160°C fan forced. Grease and line base and sides of a 22cm round (base) cake pan.
2. Beat eggs, sugar and oil with an electric mixer on high speed for 3-4 minutes or until thick and creamy. Sift the flour, bicarb and nutmeg together over the egg mixture. Stir until combined.
3. Mash the Cavendish bananas with a fork (you should have 1 cup). Add to egg mixture with carrot and walnuts. Fold until just combined. Spread into prepared pan. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan 15 minutes. Transfer to a wire rack to cool.
4. To make the frosting, beat cream cheese with an electric mixer until smooth. Gradually add sugar spoonful at a time, beating until thick. Spread icing on the cake. Top with sliced lady finger banana and passionfruit pulp.
Recipe courtesy of Australian Bananas
Hi, I’m Anna the Editor of Beauty and Lace. This website was my first baby and since its launch, I’ve gained three kids, a husband, and a puppy! We want to keep this space positive, we are all about sharing the things we love – and avoiding the things we don’t. Happy reading x