Banana Zucchini Cake
1 medium-size ripe banana
4 eggs (at room temperature)
2 cups granulated sugar
1 cup vegetable oil
1 1/2 cups zucchini, shredded
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups walnuts, chopped
1 cup raisins
Peel banana and puree in blender to make 1 cup.
In large bowl, beat eggs. Blend in sugar and oil. Beat for 1 minute.
Add banana and zucchini; mix well.
Sift flour, soda, baking powder, cinnamon and salt. Fold into banana mixture.
Stir in walnuts and raisins.
Pour batter in greased and floured 10-inch tube pan.
Bake at 350 degrees F for about 1 hour or until tester comes out clean.
Cool for 20 minutes.
Invert cake onto serving platter.
Dust with confectioners' sugar or frost with 1 small can pecan frosting.
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