Parsnip and Banana Cake

My parents gave me a big bag full of parsnips recently that they had grown on their allotment. Thanks to their generosity and green fingered skills we have been eating well lately. I have made the obligatory parsnip soup, a sunday roast with lots of roast parsnips and yet more parsnip soup (I love homemade soup!)

The other day I still had a few left over parsnips, plus a few sad manky brown bananas in my fruit bowl waiting for me to take them to the compost bin, when I suddenly had one of those hey presto moments and thought to myself – boom! Lets make a parsnip and banana cake!

I did a quick Google and found a few recipes online, but in the end I made my own version based on the recipe for carrot cake from my favourite vintage cookbook The Dairy Book of Home Cookery.cake1We both enjoyed this cake, and despite the burnt looking edges it was a very moist and moreish cake. This cake would be lovely with a nice cream cheese frosting on top. I didn’t bother to ice it as I wanted to save a few calories for our eternal (half arsed) dieting quest. Plus the only cream cheese I had in my fridge was the low fat kind with garlic and herbs.

Its really annoying, I find that my oven makes all my cakes have a brown and sometimes dry crust. I have tried using both the fan and conventional settings, but I still get brown edges. I want to bake more photogenic looking cakes for my blog! Maybe I should clean the oven! A word of warning – if you ever come around my house for tea, my cakes taste better than they look, honest!

225g Self raising flour
1 tsp baking powder
150g light brown sugar
75g sultanas (or nuts or choc chips etc. Its up to you, go crazy!)
100g grated parsnip (about 3-4 medium parsnips)
2 ripe bananas
2 medium eggs
150ml oil


  • Grease and line a 20.5cm (8 inch) round baking tin
  • Sift flour and baking powder into your bowl or mixer bowl
  • Add the sugar, sultanas, parsnips, broken up bananas, eggs and oil.
  • Turn on you mixer or beat by hand or with a hand whisk until mixed together nicely.
  • Pour into tin.
  • Bake in a preheated oven at 180° for about 1 hour.
  • Cool, ice if you want, slice and enjoy.


4 thoughts on “Parsnip and Banana Cake

  1. I am going to try this after just discovering how well banana and parsnip go by pinching a roasted parsnip and sipping banana beer!

  2. I tried this yesterday and it was very good. Another time, I would add some spice such as nutmeg or cinnamon.

    To deal with the “burnt edges syndrome” I would cook it for less time, or at a slightly lower temperature. My cake was just starting to smell over-cooked after an hour, but it was still moist inside. Next time I will try it for 45-50 minutes rather than an hour.

    1. Im glad you enjoyed it! Thank you for letting me know and the tips.

      I read somewhere recently that apparently darker coloured cake tins cause cakes to burn around the edges more than lighter coloured tins? I don’t know if this had anything to do with my cake as all my tins are black? I think I need to do lots more baking to experiment – any excuse, eh!

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