Banana apricot nut cake

    1 hour 5 min

    I like banana cake with the tart, bright flavour of dried apricots, and the pecans add a delightful crunch. Use very ripe bananas for this not-too-sweet cake.


    Ayrshire, Scotland, UK
    13 people made this

    Serves: 8 

    • 250g self-raising flour
    • 1 teaspoon baking powder
    • 4 tablespoons light muscovado sugar
    • 6 tablespoons sunflower oil
    • 6 tablespoons semi-skimmed milk
    • 2 eggs
    • 2 large ripe bananas, peeled and mashed with a fork
    • 120g dried apricots, chopped
    • 6 tablespoons chopped pecan nuts or walnuts

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Grease an 18cm (7 in) round deep cake tin and line the bottom with baking parchment.
    2. 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.
    3. 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.

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