Parsnip, banana and orange loaf

Name: Parsnip, banana and orange loaf
Ingredients: 130 g/4½ oz/7 tbsp butter; 5 ml/1 tsp freshly ground nutmeg; 250 g/9 oz parsnips, peeled and coarsely grated; 130 g/4½ oz/generous ½ cup soft light brown sugar; 250 g/9 oz/2¼ cups wholemeal (whole-wheat) self-raising (self-rising) flour; 5 ml/1 tsp ground cinnamon; 15 ml/1 tbsp baking powder; 225 g/8 oz cream cheese; 45 ml/3 tbsp icing (confectioners’) sugar; 1 medium banana, peeled and mashed; finely grated rind and juice of 1 unwaxed orange; juice and finely grated zest of 1 small orange

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Parsnips and bananas are full of natural sugars, which add a mellow sweetness to this cake, and the orange adds a citrus tang. Keep this cake for up to five days in an airtight container, or freeze, undecorated, for two months, tightly wrapped in foil.

Ingredients

250 g/9 oz/2¼ cups wholemeal (whole-wheat) self-raising (self-rising) flour
15

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 900 g/2 lb