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Microwave banana & walnut cake

Stored under Caption This!GamesMiscellaneousNewsRecipesRelated EBay AuctionsReviewsVideosVisual Stimulation on May 25, 2007

Servings: 8

Melted butter, to grease
125g butter, chopped, softened
155g (3/4 cup, firmly packed) brown sugar
2 eggs, at room temperature
3 large overripe bananas, mashed
200g (11/2 cups) self-raising flour, sifted
160ml (2/3 cup) milk
70g (2/3 cup) walnut halves, coarsely chopped

195g (11/4 cups) pure icing sugar, sifted
2-3 tbs fresh lemon juice
70g (1/4 cup) finely chopped walnut halves

Brush a 1.75L (7-cup) capacity microwave-safe plastic ring cake pan with melted butter to grease. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the banana.

Stir in half the flour and milk until just combined. Repeat with remaining flour and milk. Add the walnuts and stir until combined. Spoon into prepared pan and smooth the surface.

Place on a microwave-safe rack or upturned plate and cook, uncovered, on Medium/500watts/50% for 14 minutes or until a skewer inserted into centre of cake comes out clean (it will be a little sticky on top). Set aside in the pan for 3 minutes. Turn onto a plate and set aside for 30 minutes to cool.

To make icing, place icing sugar in a microwave-safe bowl. Gradually add lemon juice, stirring until a firm paste forms. Heat, uncovered, on High/800watts/100% for 30-45 seconds or until runny. Pour icing over cake and sprinkle with walnuts. Set aside for 10 minutes to set. Cut into slices to serve.

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