I had a couple of over-ripe bananas hanging round in the kitchen so I
decided to have a go at a banana bread/cake today. After a quick search on the
internet, I found a couple of recommendations for this recipe.
It looked nice and easy and I had all the necessary ingredients so I decided to
give it a go. Mid-way through the bake, I realised that my loaf tin was too
small, so I decided to just bung it in a round cake tin and hope for the best!
It turned out just fine – cooking in about the same time as suggested for the
loaf tin.
The original recipe does not include the fudge chunks – I had these in
the cupboard and decided to throw them in rather than the walnuts – I figured
it would give quite a nice banoffee flavour. The golden syrup also isn’t in the
original recipe but was suggested in one of the comments below, and so I
decided to give that a go too.
When the cake came out of the oven, it looked quite domed in the
middle, but it settled down to a nice flat top. Some of the banana did sink a
little to the bottom – I think I should have mashed it a little smaller - but
overall, the flavour of this cake was fantastic and it was a nice moist cake.
Ingredients
- 115g butter
- 170g caster sugar
- 225g self-raising flour
- 2 eggs
- 2 tblsp golden syrup
- 115g chopped walnuts (optional)
- 85g mini fudge chunks (optional)
- 2 large/3 medium bananas
Method
- Heat your oven to 180C/350F/Gas 4. Grease and line a 2lb loaf tin / 20cm deep round cake tin.
- Mash the bananas in a bowl and set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time.
- Mix in the bananas and the walnuts/fudge chunks if using.
- Stir in the sifted flour.
- Stir in the golden syrup.
- Pour your mixture into the tin and pop it in the oven.
- Bake the loaf for 40 minutes and then lower the oven temperature to 150C/300F/Gas 2 and bake for a further 30 minutes.
- When cooked, the cake should spring back when touched lightly.
- Once cooked, remove from oven and place the tin on a wire rack.
- Leave to cool for 15 minutes and then remove from tin and place on wire rack to cool completely.
