I had never tried banana cake until someone home-made it for a BBQ dessert last summer, and I absolutely loved it. I like bananas but don't usually like banana flavoured things, the exception being this cake of course. I used the recipe in Lisa Faulkner's cookbook, which worked really well. The good thing about it is that it requires very ripe bananas, so you don't have to waste those black bananas in your fruit bowl anymore! It's quite a dense cake but super moist and full of sweet flavour which is what I love most about it, and the end pieces taste particularly good, I don't really know why, it must be the change in texture? I grated some dark chocolate on top before baking, and next time I will probably put dark chocolate chips in to improve the texture and balance the sweetness with a more bitter taste - who doesn't love chocolate chunks in a cake!? If you like bananas, I would definitely recommend trying this recipe, don't be sceptical - it can be just as yummy as a victoria sponge or chocolate cake, it has lots of potential! I also always think of this as quite a British cake so would be the perfect treat to whip up for the jubilee weekend if you are having a party or spending time with family.
For a 1kg cake - serves 8-10 (I halved it)
- 125g butter or margarine, softened
- 75g soft brown sugar
- 75g caster sugar
- 2 eggs, beaten
- 3 ripe bananas, mashed
- 250g self-raising flour, sieved
- 2 heaped teaspoons honey
- dark chocolate, grated
(How cute is this egg box!? I'm sure they're just normal eggs - I don't think the fact that they're called 'baking eggs' changes anything, but they were really large eggs and the best value at around £1.20 for 6! I got them in Tesco)
1. Pre-heat the oven to gas mark 4 / 180 degrees. Grease a loaf tin.
2. Cream together the butter and the sugar until soft and fluffy. Whisk in the beaten eggs and the mashed banana until fully combined.
3. Fold in the flour, then stir in the honey.
4. Pour the mixture into the loaf tin and grate the dark chocolate on top.
5. Bake in the oven for around 30 minutes, or until golden on top, and a knife comes out clean when inserted into the middle.
6. Leave to cool for a few minutes in the tin, then turn out onto a wired rack and leave to cool. Serve on its own or with some crème fraiche, mm mm.