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.
: 20 minutes
: 60 minutes
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
If using coconut sugar, it will still be a brown colour but lighter than when you started mixing
Do NOT mash the bananas
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