13 mar

Banana Nut Cake

Mrs Evans, Wagga Branch

MAKES ONE 20 CM CAKE

60 g (¼ cup) butter, softened

330 g (1½ cups) caster sugar

2 eggs

1 cup mashed ripe bananas (about 3 bananas)

1 teaspoon bicarbonate of soda

80 ml (¹/₃ cup) buttermilk

260 g (1¾ cups) plain flour, sifted

60 g (½ cup) chopped walnuts

Preheat oven to 180°C. Lightly grease and flour a 20 cm cake tin.

Using an electric beater, beat butter and sugar in a bowl until light and creamy. Add eggs one at a time, beating well between each. Stir in the banana, soda, buttermilk, flour and walnuts, mixing well. Spoon the batter into the tin, smoothing the top even.

Bake for 40 minutes, or until a skewer inserted in the centre comes out clean. Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.