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Microwave banana & walnut cake
Microwave banana & walnut cake
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 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 (1 1/2 cups) self-raising flour, sifted
  • 160ml (2/3 cup) milk
  • 70g (2/3 cup) walnut halves, coarsely chopped
  • 195g (1 1/4 cups) pure icing sugar, sifted
  • 2-63.00 gm fresh lemon juice
  • 70g (1/4 cup) finely chopped walnut halves
Instructions:
  • Grease a 1.75L (7-cup) microwave-safe plastic ring cake pan generously with melted butter. In a large bowl, use an electric beater to cream together the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Gently fold in the banana.
  • Combine half of the flour and milk, stir until just mixed. Repeat with the rest of the flour and milk. Mix in walnuts until incorporated. Transfer mixture into pan and even out the top.
  • Cook the cake on a microwave-safe rack or upturned plate uncovered at 50% power for 14 minutes or until a skewer inserted into the center comes out clean. Let it sit in the pan for 3 minutes, then transfer onto a plate and allow it to cool for 30 minutes before serving.
  • Create a lemon icing by combining icing sugar and lemon juice in a microwave-safe bowl until a firm paste forms. Microwave on High for 30-45 seconds until runny. Pour over cake, sprinkle with walnuts, and let set for 10 minutes before slicing and serving.

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