Large Banana and Cashew Nut Cake
This is a banana cake with a difference! Instead of mashing the bananas, you just crush them a bit and it is a very large cake with the addition of cashew nuts and coconut.
The end result is a delicious, moorish, sweet morsel which can be eaten with a cup of coffee, or just as a snack but beware, it is very filling!
It will also stay fresh for up to a week in the fridge making it ideal for lunches, and is moist and pudding like.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: 12
Ingredients
3 eggs
1 cup coconut sugar (or other sugar)
¾ cup cream
1½ cups plain flour
2 kg very ripe bananas, peeled
1 cup chopped cashew nuts (I buy pieces)
1 cup shredded coconut
Method
Preheat the oven to 180°/160° fan forced.
Beat the eggs and sugar in an electric mixer until it is thick and has gone a paler colour.
If using coconut sugar, it will still be a brown colour but lighter than when you started mixing
Add in the flour, and stir in the cream.
Flatten the bananas with a meat cleaver (the flat side) but do not mash them.
Do NOT mash the bananas
Add the bananas to the batter by hand.
Add the nuts and the coconut and stir only until the ingredients are combined - not more.
Put some baking paper in a large cake tin - I used a 25 cm springform, or you could make two cakes in two 20 cm cake tins.
Gently pour the batter into this and bake for about 55 minutes or until the top is turning a golden brown.
The cake is a bit "puddingy" as there is so much moisture with the large amount of bananas.
Serve either warm or at room temperature.
Cut into slices, and serve
Add some thickened cream on top, and/or mint and cashews (all optional).
Categories
#cake
#cakes
#sweets
#dessert
#family
#afternoon_tea
#snack
#healthy
#make_ahead
#bananas
#cashew_nuts
#coconut
%recipeyum
228377 - 2023-07-17 10:39:49