2 large ripe bananas, peeled and mashed with a fork
120g dried apricots, chopped
6 tablespoons chopped pecan nuts or walnuts
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Grease an 18cm (7 in) round deep cake tin and line the bottom with baking parchment.
Sift the flour and baking powder into a bowl and stir in the sugar. Whisk together the oil, milk and eggs and add to the flour mixture. Stir in the mashed bananas, apricots and nuts. Pour the mixture into the prepared tin.
Bake in the preheated oven until the cake is well risen and a skewer inserted in the centre comes out clean, about 50 minutes. Leave to cool for 15 minutes, then loosen the edge of the cake with a knife and turn it out onto a wire rack to cool completely. The banana cake can be kept in an airtight tin for up to 4 days.