Banana Crunch Cake

100 g/4 oz polyunsaturated margarine
150 g/5 oz Demerara sugar
225 g/8 oz mashed banana
2 eggs, beaten
1 teaspoon natural vanilla essence
100 g/4 oz oat flour, made by grinding rolled
oats its a food processor or blender
100 g/4 oz plaits wholemeal flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
50 g/2 oz walnuts, chopped
Topping:
50 g/2 oz rolled oats
50 g/2 oz Demerara sugar
25 g/1 oz polyunsaturated margarine, melted

2 tablespoons chopped walnuts 1/2 teaspoon ground cinnamon

First make the topping by combining all the ingredients. Mix well and reserve.

Beat together the margarine and sugar until light and fluffy. Blend in the mashed banana, eggs and vanilla. Combine the dry ingredients, then fold into the beaten mixture. Finally fold in the chopped nuts. Pour the mixture into a greased 20 cm/8 inch square baking tin and sprinkle the crunch topping evenly over the top.

Bake its a preheated moderate oven (180 °C/ 350 °F, Gas Mark 4) for about 1 hour or until the cake is golden and a skewer when inserted in the centre of the cake conies out clean. Leave the cake to cool in the tin.

MAKES one 1 kg/2 lb cake