June 29th, 2011
Banana cake is deliciously moist and sweet. It’s best made with bananas that are really over-ripe – the more they ripen, the sweeter they become, so don’t throw those squishy ones away!
* butter or oil for greasing
* 100g (3½oz) self-raising wholemeal flour (or 100g/3½oz plain flour with 2 tsp baking powder)
* ½ tsp ground mixed spice
* 50g (2oz) butter (preferably unsalted)
* 75g (2½oz) raisins (or chopped figs)
* 200g (7oz) mashed banana (1½–2 medium-sized ripe bananas)
* 50g (2oz) walnuts, ground or finely chopped (optional)
* 1 egg, beaten
For the topping (optional):
* 200g (7oz) cream cheese
* 50–100g (2–3½oz) 100% fruit spread or jam (optional)
Preheat the oven to 180°C/350°F/Gas Mark 4 and lightly grease a 450g (1lb) loaf tin.
Sift the flour into a large bowl and add the spices. Cut or break the butter into small cubes and add it to the flour. Using your hands, a pastry blender or a food processor, rub the butter into the flour until the mixture looks like fine breadcrumbs.
Stir in the raisins (or figs) and make a well in the centre of the mixture. In a separate bowl, mash the banana, add the walnuts (if using) and stir in the egg. Pour the banana mixture into the flour mixture and fold in.
Put the mixture into the cake tin and put it in the oven. Turn the oven down to 160°C/325°F/Gas Mark 3 and bake for 45–60 minutes, or until done. (Check by inserting a skewer – it should come out clean.)
Remove the tin from the oven and allow to cool for 5–10 minutes, then turn out on to a wire rack to finish cooling.
Serve plain, with crème fraîche or natural yoghurt, or covered with the topping. To make the topping, combine the ingredients and mix thoroughly (using a blender or food processor if the jam is lumpy), then spread evenly over the cake.
Categories: Recipes |