Banana, carrot and walnut cake
1 cup firmly packed brown sugar
¾ cup vegetable oil
1 ¾ cups self-raising flour
1 tsp bicarbonate of soda
1 tsp nutmeg
4 small cavendish bananas, peeled
1½ cups coarsely grated carrot
¾ cup walnuts, chopped
1 lady finger banana, thinly sliced
1 passionfruit, halved
Cream cheese frosting
200g cream cheese, chopped, at room temperature
1 cup icing sugar mixture
Preheat oven to 160C fan-forced. Grease and line base and sides of a 22cm round cake pan.
Beat eggs, sugar and oil with an electric mixer on high speed for 3-4 minutes or until thick and creamy. Sift the flour, bicarb and nutmeg together over the egg mixture. Stir until combined.
Mash the cavendish bananas with a fork (you should have 1 cup). Add to egg mixture with carrot and walnuts. Fold until just combined. Spread into prepared pan. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan 15 minutes. Transfer to a wire rack to cool.
To make frosting, beat cream cheese with an electric mixer until smooth. Gradually add sugar spoonful at a time, beating until thick. Spread icing over the cake. Top with sliced lady finger banana and passionfruit pulp.
Recipe supplied by Australian Bananas