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Method:
Beat eggs and sugar together in electric
mixer until mixture is thick and pale. Use a fairly low speed.
Pour cream into bowl and beat for a few seconds longer, just to mix.
Sift flour, add to bowl mixture and stir with a wooden spoon.
Peel bananas and smash with the flat side of a chopper, but do not
mash. Add to batter with nuts and coconut. Stir only until
all ingredients are combined. Grease two 20 cm (8-inch) pans and
dust with flour, shaking out any excess. Bake in a preheated
moderate oven for an hour or until top is golden brown and test for
doneness with a skewer. Serve warm or cold. This is a very
solid, pudding-like but flavorsome cake.
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