This is a lovely moist cake from another Women’s Weekly cookbook.  I use the same recipe to make carrot cake.  Just substitute the banana portion for carrot ( Total 3 cups of grated carrot).

Ingredients

• 11/4 cups plain flour
• 1/2 cup self-raising flour
• 1 tsp bicarbonate soda
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• 1 cup firmly packed brown sugar
• 3/4 cup coarsely chopped walnuts
• 3 eggs beaten
• 2 cups coarsely grated carrot
• 1 cup mashed banana
• 1 cup vegetable oil

Method

Grease base and side of 24cm round springform tin; line base with baking paper. Preheat oven to moderately slow (170/150 deg C fan forced).

Sift  flours, soda, spices and sugar into large bowl. Stir in walnuts, egg, carrot, banana and oil; pour mixture into prepared tin.

Bake about 11/4 hours. Cool in cake tin.

Make cream cheese frosting and ice cake when cold.

Cream Cheese Frosting

• 90g cream cheese
• 90g butter
• 1 cup Icing Sugar
• 1/2 tsp Lemon Juice (optional)

Beat cream cheese and butter until white as possible, gradually beat in icing sugar until fully mixed. Add lemon juice if you wish for a bit of tang.