An apple, some pecans and a couple of over-ripe bananas are a perfect base for this moist cake. Even better, the ingredients can be mixed up in one bowl, making it a super easy cake to bake for your favourite afternoon tea.
Apple, Pecan and Banana Cake
- 1 1/2 cups of Self Raising Flour
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Allspice
- 3/4 cup of sugar
- 2 eggs, lightly beaten
- 2 mashed over-ripe bananas
- 1/2 cup of Virgin Olive Oil
- 1/4 tsp vanilla extract
- grated zest of one orange
- 3/4 green apple (cut into eighths and then into small,thin pieces).
- 1/4 cup finely chopped pecans and some whole pecans to decorate the top (walnuts can be substituted).
Preheat oven to 150 C (300 F)
Grease and flour a Bundt tin. (I have used very fine breadcrumbs in the place of flour)
- Sift the flour, cinnamon, allspice, and baking powder into a bowl.
- In another bowl whisk sugar, vanilla extract and the lightly beaten eggs well until they are a pale yellow.
- Using a wooden spoon, mix in the bananas, oil and the orange zest.
- Stir in the flour and spice mix in batches, making sure that it is well combined after each addition.
- Add the finely chopped apple and the pecans, mixing them through well.
- Pour the cake batter into the prepared bundt tin and arrange pecan halves around the cake.
- Sprinkle the top lightly with cinnamon sugar and put into the oven.
- Bake for about 50 mins or until the cake is golden brown and a skewer comes out cleanly.
- Set aside for 4 minutes and then upturn onto a rack to cool.
Sprinkle with a whisper of icing sugar and serve with a good dollop of double cream or yoghurt.