Merry banana bundt cake


4 very ripe bananas
200 ml vegetable oil
250 ml plain yogurt or sour cream
200 g sugar
2 large eggs
300 g all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1 tablespoon lemon juice
60 g dried cumquat
50 g candied ginger
4 tablespoons freshly squeezed lemon juice
1/2 cup powdered sugar


  • Preheat the oven to 180C/350F. Grease and flour a bundt pan.
  • Blend the bananas in a food processor/blender to a smooth purée, or mash the bananas well using a fork. Add vegetable oil, yogurt, sugar and salt, stir with a spatula. Add the eggs and vanilla, mix. Gradually add the flour and bicarbonate of soda mixed with lemon juice, until the flour is just incorporated. Stir in minced cumquat and ginger. Pour batter into the bundt pan and bake 50-60 minutes or until a toothpick comes out clean. Allow the bundt to cool before turning onto a plate.
  • For the icing: combine lemon juice and powdered sugar. Drizzle on the cake. Decorate with dried fruit. Allow to set before slicing and serving.

            Bon Appétit!DSC02681_.jpgDSC02715_logo


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