Makes: 1 loaf cake
Preparation: 15 minutes
Cooking: 50-60 minutes

Ingredients

● 165g extremely over-ripe bananas (about 3 medium bananas), mashed with a fork, plus one extra banana for the topping
● 165g plain flour
● 150g soft light brown sugar, plus 1 extra tbsp for the topping
● 130g tinned pineapple (drained weight) finely chopped
● 40g desiccated coconut
● 50g walnuts, finely chopped
● ¼ tsp salt
● ½ tbsp vanilla extract
● 1¾ tsp ground cinnamon
● ¾ tsp ground nutmeg
● ½ tsp baking powder
● 1 tsp bicarbonate of soda
● 90ml corn oil
● 2 medium eggs
● 1 tbsp porridge oats

Method

● Preheat the oven to 180ºC/Gas 4.

● Line a 900g loaf tin with baking paper.

● Combine all the ingredients except the oats in a bowl. Mix well then spoon into the lined

tin. Slice the remaining banana into diagonal slivers and layer on top of the cake.

● Sprinkle the oats over the top of the cake followed by the tablespoon of brown sugar.

● Bake for about 50 minutes to 1 hour.

● To test for doneness, insert a skewer into the cake – it should come out clean. Cool in the tin.