Quick Banana Nut Cake
60g butter
1/4 cup milk
1 egg
1/2 cup mashed ripe banana
1/2 cup brown sugar, firmly packed
1 cup self-raising flour
1/2 cup desiccated coconut
Topping:
1/4 cup brown sugar firmly packed
2 tablespoons plain flour
pinch of cinnamon
30g butter, cubed
1/4 cup crumbed walnuts
Pre-heat your oven to 180 degrees C. Lightly grease and base line a small loaf tin. Melt the butter over gentle heat; add the milk to the pan, stir well then pour into a bowl. Add the egg and beat in well with a fork. Stir in the mashed banana and the brown sugar; then add the flour and the coconut and beat well.
Pour into the prepared tin.
Topping: Place the sugar, flour and cinnamon in a small bowl and work in the cubes of butter with cool fingertips. When you have a crumbly texture, mix in the walnuts and then sprinkle the mixture over the cake.
Bake for around 30 minutes or until the cake begins to shrink away from the sides of the tin.