Banana Bundt Cake

Overriped bananas and fruits piled up fast in the fridge. Like the chinese saying goes 'ngan foud tho chak' - the eye is bigger than the stomach, I will buy in abundance and can't catch up with the eating. So....., being as frugal as i am, will have to turn them into something delicious.

Ingredients:

12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg and 1 egg yolk
1 cup yogurt/sour cream
a tiny drop of banana essence
1 1/2 cups mashed bananas and sieved plup of 2 ripe peaches
1/2 cup dessicated coconut
1/2 cup chopped roasted walnuts

Method:

Grease the bundt pan with shortening and dust with flour.

Preheat oven to 325 degrees F convection.

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, oil, egg, egg yolk, mashed banana and peaches and yogurt/sour cream .

Add the dry ingredients that is the sieved flour. .

Stir mixture for a count of 10. Add coconut and walnuts to mixture and stir 3 more times.

Pour batter into prepared bundt pan and place into the oven .

Bake for 50 to 55 minutes, test for doneness.

Remove from oven and cool for 15 minutes. Turn cake onto rack and then wrap a very hot towel over the cake pan. Leave it on for 5 minutes and cake will dislodged.

Cool completely before serving.

Serve immediately or store in airtight container for 2 to 3 days or wrapped tightly with cling wrap and aluminium foil and leave in freezer. Thaw in fridge or countertop before serving.

Serves