Name: Spiced banana and peach slice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: 3/4 cup (165g) raw caster sugar; 1 teaspoon vanilla bean paste; 3 eggs, beaten lightly; 1/3 cup (80ml) vegetable oil; 125 gram unsalted butter, melted; 1 teaspoon finely grated lemon zest; 1 1/3 cup (200g) self-raising flour; 1 teaspoon bi-carbonate of soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 2 medium (400g) very ripe bananas, mashed; 2 medium (240g) carrots, grated; 1 cup (160g) finely chopped dried peaches; Lemon glaze; 1 cup (125g) pure icing sugar, sifted; 1 1/2 tablespoon lemon juice, approximately

Spiced banana and peach slice

We love making sweet slices because they're so versatile, and one of our favourite combinations is sweet banana and juicy peaches. Finish it off with a zesty lemon glaze for maximum flavour.

Skip to Recipe

Serves 12

Prep

15M

Cook

40M

Total

55M

Ingredients

3/4 cup (165g) raw caster sugar

1 teaspoon vanilla bean paste

3 eggs, beaten lightly

1/3 cup (80ml) vegetable oil

125 gram unsalted butter, melted

1 teaspoon finely grated lemon zest

1 1/3 cup (200g) self-raising flour

1 teaspoon bi-carbonate of soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

2 medium (400g) very ripe bananas, mashed

2 medium (240g) carrots, grated

1 cup (160g) finely chopped dried peaches

Lemon glaze

1 cup (125g) pure icing sugar, sifted

1 1/2 tablespoon lemon juice, approximately

Method

1.Preheat oven 180°C (160°C fan-forced). Grease an 18 x 26cm slice pan. Line the base and two long sides with baking paper, bringing paper 5cm above the side of the pan.

2.In a large bowl whisk together the sugar, vanilla, eggs, oil, butter and lemon zest.

3.Sift over the flour, soda and spices and stir to combine. Add the mashed banana, carrot and peach; mix well.

4.Spread the mixture into the prepared pan and bake for 35-40 minutes or until the cake is golden brown and firm to the touch. Cool in the pan before turning out onto a wire rack.

5.Make lemon glaze: Combine the sifted icing sugar with 1 tablespoon of the lemon juice. Stir until smooth and if it needs to be a little thinner, add the remaining lemon juice

6.Drizzle with the lemon glaze. Store in an airtight container.

Suitable to freeze and microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy