Knock your Socks Off Tivoli Road Banana Cake (Converts Beautifully to Gluten Free)

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Recipe's preparation

Pre-heat fan-forced oven to 160 degrees Celsius. Grease and line a loaf tin.

With MC on Chop nuts Speed 4, for 4 seconds. Set aside

With MC on, Chop figs and dates speed 8, for 5 seconds. Set aside with nuts

In clean bowl, add sugar and MC on, mix for 8 seconds, speed 8.

Add chopped butter to the sugar and with MC on, mix for 30 seconds, speed 4

To the butter and sugar mix, add bananas, eggs, lemon juice and vanilla. With MC on, mix for 10 seconds on speed 5.

Add the flour, cornflour, baking powder, bicarbonate, cinnamon, ginger and salt. With MC on mix for 10 seconds on speed 5. Scrape down sides and repeat. The cake batter should be smooth.

Using the spatula, stir the pre-chopped nuts and dried fruit into the cake batter.

Pour mixture into a greased and lined loaf tin. Sprinkle top with a little extra cinnamon.you can also line the top with a few thin slithers of another banana if you like.


this cake can develop a dark crust. If you don't want this, grease the back of a piece of aluminium foil (large enough to generously cover the loaf tin). Then greased side down, cover the loaf tin with the foil, allowing room for the cake to rise (do not cover tightly). (See photo).

Bake for 50-60 minutes. Check to see if batter is cooked with a skewer.

If you covered the cake with foil while baking you may like to remove this for a few minutes at the end to brown the top a little.

Allow to cool a little before serving.

This is delicious to eat over the next few days sliced and toasted gently on a pan or sandwich grill, then covered with butter and marmalade.
it freezes well too. 😋