Ingredients

• Ingredients Cake: 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp) 3 heaped tsp baking powder 100g brown sugar 3 tsp cinnamon or mixed spice 3 large black bananas, mashed 75g vegetable or sunflower oil (weight) 50g pumpkin and sunflower seeds 100g crushed walnuts Icing: 200g Icing sugar 4 teaspoons of cold water A few teaspoons of golden syrup

Preparation

• Method Mash the peeled bananas with a fork and mix in with oil and sugar. Add the flour, baking powder and cinnamon, and combine well. Add the seeds and crushed walnuts Baked in a lined 8in cake tin for about 15 minutes, before checking. Continue baking, checking every 5 minutes until a cocktail stick, popped into the middle of the cake, comes out clean. Stand to cool and then remove from the tin. For the icing: Sift the icing sugar into a bowl, add the water and mix into a thick paste. Add the golden syrup and make a thick mixture. To make sure it glazes the cake without running off the edges too much check the mixture is thick enough not run off of a spoon. If it’s really thick, use a pallet knife or back of a large spoon which had been warmed in a glass of hot water, to spread the icing over the cake.