1½cupspeeled and coarsely grated parsnipsapprox 2 parsnips
1large bananamashed
2eggslightly beaten
¾cupextra-virgin olive oil
½cupgluten-free icing sugar
2tablespoonswarm water
Handful of dried banana chipsto decorate (optional)
Instructions
Pre-heat oven to 180°C and line a 22x12cm loaf pan with baking paper.
Place spices, sugar, walnuts, flour and baking powder in a large bowl. Stir to combine.
In a separate bowl place, parsnips, banana, beaten eggs and olive oil. Stir to combine, then pour into the dry mixture. Stir until just combined, then pour into the prepared tin. Bake for 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave in tin to cool.
When cool, combine icing sugar and water in a bowl. Place cake on serving platter and drizzle icing over the cake, letting it drip down the sides. Sprinkle with extra walnuts and banana chips to serve.