Recipe by muffin207
This is my Aunt Sakina's recipe. It is an excellent banana snack cake which uses semolina instead of flour but you wont even know the difference it is so light and fluffy and jam packed with banana and flavour. Do give it a try you wont be disappointed! It makes a huge 9x13-inch pan cake and can be halved successfully. It does not require icing. Lovely for tea-time.
Top Review by ballarat
Yum! We loved this cake. It not only had a good texture but it froze well too.There is a lot of coconut in the mix and this adds flavour and texture to the cake.The cooking time for this is given up the top of the instructions as 2 hours but not clearly stated in the steps. I didn't time it but it did take quite a while. Next time I will try making half the mix but increasing the cardamon. Thanks for this recipe - it is a definite keeper. Made for spring PAC 2014.
- 250 g butter or 250 g margarine
- 2 cups sugar
- 4 eggs
- 2 cups semolina
- 1⁄2 teaspoon mixed spice
- 1 teaspoon ground cardamom
- 2 teaspoons baking powder (not soda)
- 2 cups coconut
- 1⁄2 cup warm milk
- 6 -8 bananas, mashed (used 8 if your bananas are smallish)
- poppy seed, for sprinkling
Directions See How It's Made
- Preheat oven to 180°C.
- Grease a 9x13-inch baking dish.
- Beat butter and sugar until light and fluffy.
- Beat in eggs one at time.
- Add semolina and let mixture stand for one and half hours.
- This step is very important. After standing stir rest of ingredients in until well blended.
- Pour into you baking dish, sprinkle with seeds and bake for 20-30 min or until a skewer comes out clean.