About this recipe:A delicious take on a truly classic recipe. This cake combines the best of both worlds as it is a banana cake and a carrot cake in one. The cream cheese icing is a must - it really makes the cake!
Preheat the oven to 170 C, Gas mark 3. Lightly oil a 20 inch cake tin with removable base.
Beat the eggs and the sugar together until pale and thick. Sift in the flour, baking powder, salt and bicarbonate of soda. Mix well then add the oil and walnuts, and then the carrot and banana.
Pour the mixture into the cake tin. Bake for 1 1/4 hours or until a skewer inserted into the middle of the cake comes out clean. Cover with foil if the top of the cake begins to brown too quickly. Take out and cool on a rack.
For the icing - beat the butter and cream cheese together, then add the sugar and vanilla. Spread onto the cold cake. Sprinkle with walnuts.
This is fantastic! I had a little trouble baking it because I am still trying to get the hang of this fan-assisted oven, and I kept having to turn the temperature down. Also, the cake rose so much in the pan that when I took the foil off the top (it was browning too quickly) it took some of the top of the cake off! Obviously, that is not the recipe's fault. I think I'm just asking for tips here, but I digress. The finished result was delicious. It ages gorgeously and doesn't dry out. After a few days it tasted even better than the first day, which I didn't think was possible. This is my new favourite cake! - 17 Jun 2010
Beautiful, have had to make three in a week, it was that popular with the ladies in my local charity shop, which is where all my guinea pigs, (I mean volunteers) are. I have also made it with an apple and pear, the results were just as good . Only thing I had to change was the cooking time, it only took 55 mins - 16 Sep 2012