We’ve been very busy recently redecorating the bathroom and having a big spring clean, so after a heavy day’s work last Saturday, I really fancied a little baking therapy. As I walked past the fruit bowl I noticed a couple of very overripe bananas that really needed using up. Don’t you just love it when a plan comes together? I had no choice but to make a banana cake!
This is a very moist cake, which will keep well for several days in an airtight container or cake tin. It is quite a sweet cake (I like my cake nice and sweet!) so you may want to take out some of the sugar if you aren’t a big fan of really sweet cakes!
200g unsalted butter, softened
100g soft light brown sugar
100g caster sugar
2 tbsps golden syrup
225g self raising flour
1 tsp baking powder
2 tsp ground cinnamon
2 medium ripe bananas, mashed
1. Grease and line a 2lb loaf tin and preheat the oven to 160°C.
2. Cream together the butter, sugars and golden syrup until they are well combined. I do this using the beater attachment of my food mixer but you can do it by hand using a knife or wooden spoon.
3. Sift together the flour, baking powder and cinnamon into a separate bowl.
4. Add the eggs to the butter and sugar mixture along with 2 tablespoons of the flour. Mix to combine.
5. Mix in the rest of the flour then add the mashed bananas. Stir to combine everything.
6. Pour the mixture into the prepared loaf tin and bake in the centre of the oven for around 1 hour until the take is risen and golden, and a skewer inserted into the centre comes out clean.
7. Leave to cool in the tin for 20 minutes or so (longer if you like) then remove to a wire rack to cool completely.