Recipe contributed by Jodie Philipsen.

Ingredients:

• 1 Cup of Smart fine raw sugar
• 1 Cup of Canola oil
• 4 Large eggs
• 1 Tblespn Vanilla extract
• 4 Over ripe bananas, mashed with fork
• 3 Cups of unbleached Plain Flour
• 1 teaspn Baking SodA
• 1/2 tsp Baking Powder
• 1 tsp Salt
• 1 tsp Cinnamon
• 1 tsp Nutmeg or All Spice

Method:

1. Preheat oven to 180 (fanforced) /325 F
2. Lightly grease and flour 10 inch Bundt tin
3. Beat Sugar, oil, eggs together in a large bowl (or with mixer)
4. Add vanilla and bananas and mix till combined.
5. In a separate bowl sift and combine remaining ingredients, then add to banana mixture. Mix till just combined.
6. Pour into Bundt tin and cook approx 45 minutes - 1 hour.
7. Turn out cake onto a wire rack to cool.
8. With a tea strainer sift some icing sugar over the top for effect.

Tips:

• Best eaten on the day, as the outside of the cake has a lovely crunch to its crust!
• I have also used this recipe to make mini-muffins, just cut back on the cooking time.

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