I am engaged in a Banana Cake Challenge at the moment, which is quite a lovely excuse to make a variety of taste samplers, and I have quite a few on my list to try, of which this is No. 2. Tonight presented 3 ripe bananas in the fruit bowl and I was in the mood for making cake. This is an adapted recipe from Belleau Kitchen - and Dom has a few he recommends (which will all be tried in good time).
8oz self raising flour (had to get out my imperial scales for this)
4oz soft brown sugar
4oz margarine or butter
1 teaspoon cinnamon
2 ripe bananas mashed
2 eggs whisked
3 tablespoons golden syrup (Dom used salted caramel - must try it with this too, but I didn't have any)
1 sliced banana
What to do....
In a bowl mix together flour and sugar.
Rub in the marg/butter with fingers
Sprinkle on the cinnamon
Add the mashed bananas and whisked eggs
Beat the mixture with a wooden spoon until well combined
Prepare your loaf tin - line with greaseproof paper
Dom suggest cutting the required amount of paper and then screwing it up in a ball, unfold and you will find that the paper lines the tin easily. Hey presto it worked perfect, what a great tip.
Warm the syrup and pour into the bottom of the tin
On top place the sliced banana
Pour the cake mixture on top
Bake for 35-40mins at 170C or until cooked (test with a skewer, if it comes out clean its cooked)
Let the cake stand in the tin for 5mins before turning out onto a plate.
Gently, slowly, carefully peel off the greaseproof paper.
|It sliced perfectly while still warm|
|It just begged for a nice cup of tea!|
You might also like to try Banana Cake No. 1