Baby friendly (freeze it in chunks for lunch boxes), adult friendly (put a lock on the tin or it won’t last five minutes)….. Everyone loves this great breakfast cake that is good at any time of the day. It’s a super way to use bananas that are past their best. In fact black ones make the best cake!
This recipe makes a 1 lb loaf tin, or double it and make a round 23cm cake (adapted from Rachel Allen’s recipe)
- 150 g raisins soaked in 5 tbsp apple juice (for 10-15 minutes)
- 250 g self-raising flour
- 1 tsp baking powder
- 100 g butter
- 150 g caster sugar
- 475 g ripe bananas (weighed without the skin on)
- 2 eggs beaten
- 1 tsp vanilla extract
Pre-heat the oven to 170 C. Line the tin with baking parchment and brush the parchment with a little oil (sunflower or olive).
Sift the flour and baking powder into a large bowl. Rub in the butter until it resembles breadcrumbs. Add the sugar and stir thoroughly.
Mash the bananas until they are sloppy and mix together with the beaten eggs, vanilla extract and raisins. Mix the wet ingredients into the dry and when it is completely mixed, pour the batter into the cake tin.
Bake at 170 C for about 50-60 minutes or until a skewer comes out clean.
Delicious cold but also toasted with butter on top!