Food-processor banana cake from Off the Shelf: Cooking from the Pantry (page 160) by Donna Hay

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pamsy on August 21, 2020

    Easy to whizz up in the F/P and mini processor(mashing banana). As I had xl eggs I only used 2. No sour cream so used Greek yogurt. Used 3 bananas. Error on my part as I only used 90gr butter instead of 125gr! Gluten free SR flour 225gr. As always with banana cake the outside was very brown and I feel the sugar could be reduced significantly. One good thing was the colour was lemony rather than the unappealing grey of some banana cake. Baked in my bundt tin for 45 mins at 180c. Definitely worth repeating although it's not the most attractive looking cake. I suppose if you were serving to guests you could dust with icing sugar.

  • ithyt on October 08, 2015

    4.12 Very quick to make. Looks great - v rustic.

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