After a week off for half term my Mum is back to work today. I was visiting at the weekend, so when I was awake early yesterday I made this banana cake for her to take to work to share amongst her team.
It’s a great recipe that I’ve had for a while; It makes a lovely moist loaf cake.
It’s a great versatile recipe and you can throw in all sorts to tweak the recipe. In the past I have used freeze dried berries, toffees, raisins etc. But when I scraped Mum’s cupboards I could only find an old Christmas pudding – so I crumbled and soaked it in banana liqueur to make sure it was moist (It was!) and threw that in.
Although the recipe calls for ripe bananas, I used partially frozen bananas – call me impatient if you like, I haven’t got time to stop and argue, I have things to do and places to be 🙂
- Preheat oven to 180C/fan 160/gas 4.
- Cream together 100g (3½oz) margarine and 175g (6oz) light muscovado sugar (I used half muscovado sugar and half caster sugar) until soft.
- Mash 2 ripe bananas and mix in well. Gently beat 2 eggs into the mixture.
- Fold in 225g (8oz) self-raising flour and 1tsp baking powder. Stir in 2tbsp milk and 50g of dried fruit and nuts (I used some Old Christmas pudding soaked in banana liqueur)
- Spoon into a greased baking tin and bake for 1 hour or until well-risen and golden brown.
What’s your favourite cake? How would you tweak this one? Banoffee, dried fruit, banana chips?