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
Cream 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