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About the Kitchen

Natal banana cake

Having lived on a sugar farm in Zululand – which has a tropical climate – we were always able to watch the bananas ripen going from small green fingerlings eventually turning into plump, delicious and fragrant fat fingers. Keeping the monkeys off was always a problem! This delicious cake is soft and moist and the topping of chopped peri-peri cashew nuts adds that little bit of extra flavour.

Natal banana cake

Ingredients

125g butter – softened

1 cup sugar

2 eggs

2 cups banana – mashed (about 5 bananas)

1 tsp vanilla extract

250g flour

1tsp bicarb

½ tsp salt

½ tsp cinnamon

½ tsp allspice

½ cup milk with 1tsp lemon juice

Instructions

  • Natal-banana-cake-use-for-iCream the butter and sugar until pale
  • Beat in the eggs, banana and vanilla
  • Sift the dry ingredients together and add to the mixture alternating with the milk mixture
  • Spoon into a buttered and floured 20cm square cake tin – base lined with baking paper
  • Bake at 180°C for 50 mins
  • Cool slightly and turn out onto a wire rack
  • Dust with icing sugar
  • Cut into squares, butter generously and sprinkle over chopped peri-peri cashews

Notes

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About Us

I am Mouse Poynton – welcome to my blog.
Together with my husband – Richard – we live in the most spectacular setting deep in the Drakensberg Mountains of KwaZulu-Natal in South Africa. We love our life style

- living on a farm surrounded by a nature reserve
- creating and cooking interesting food together
- drinking our wines – made by our son-in-law
- decorating our house built by us and our local builders
- gardening with indigenous plants, vegetables and roses

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