Name: Wholemeal Banana, Coconut and Walnut Cake recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 15
Ingredients: 2/3 cup grapeseed oil; 2/3 cup brown sugar; 4 eggs; 1 cup banana mashed; 1/2 cup milk; 1 tsp baking soda; 2 tsp vanilla essence; 2 tsp ground cinnamon; 3 cups wholemeal self-raising flour; 1/2 cup sultanas; 1/2 cup walnuts; 1/2 cup walnuts *to decorate *extra; 1/4 cup shredded coconut; 1/4 cup shredded coconut *to decorate *extra; 1/2 cup pecans *to decorate; 1 tsp butter for greasing

by taram332 Last updated on 07/10/2019

The perfect cake for afternoon tea with a cuppa. Light, fluffy and full of texture with plenty of crunch from the nuts. - taram332

Ingredients

2/3 cup grapeseed oil
2/3 cup brown sugar
4 eggs
1 cup banana mashed
1/2 cup milk
1 tsp baking soda
2 tsp vanilla essence
2 tsp ground cinnamon
3 cups wholemeal self-raising flour
1/2 cup sultanas
1/2 cup walnuts
1/2 cup walnuts *to decorate *extra
1/4 cup shredded coconut
1/4 cup shredded coconut *to decorate *extra
1/2 cup pecans *to decorate
1 tsp butter for greasing

Method

Step 1

Preheat oven to 165C. To prepare your baking tin, tear off a piece of baking paper to fit your pan. Hold it under your tap to wet the paper and scrunch it up into a ball, shake off excess water, grease the tin with a small amount of butter and place in the paper into the tin and press firmly.
Step 2

To make the cake, using an electric mixer beat together the oil and brown sugar on a medium speed. Add in the eggs one at a time and beat well until pale and creamy, then add in the mashed banana and milk and beat until well combined.
Step 3

Turn the mixer down to the lowest speed and add in the baking soda, vanilla, salt, cinnamon and the flour, 1 tablespoon at a time, and mix until just mixed. Turn off the mixer, then add in the 1/2 cup walnuts, sultanas and 1/4 cup coconut and fold through.
Step 4

Fill the prepared tin and bake for 20 - 30 minutes, or until a skewer inserted comes out clean. Cut into even pieces and enjoy warm.