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Banana & cinnamon cake
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This moist cake is fabulous served warm as a pudding with custard or ice cream, or just as it is with a cup of tea or coffee at any time of day
125g butter, softened, plus extra for greasing
125g caster sugar
2 British Blacktail Large Free Range Eggs, beaten
125g self-raising flour
½ tsp baking powder
3 ripe bananas
For the cinnamon sugar
25g granulated sugar
25g light brown soft sugar
1 tsp ground cinnamon
Large pinch freshly grated nutmeg
1. Preheat the oven to 200ºC, gas mark 6. Butter and line a 900g loaf tin with baking parchment. Mix the cinnamon sugar ingredients together and set aside.
2. Cream the butter and caster sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and 2 peeled, mashed bananas.
3. Pour half the batter into the prepared tin and top with half of the cinnamon sugar then the rest of the batter. Push a knife into the tin at one end and make a single zig-zag line from one end of the tin to the other. Sprinkle with the rest of the cinnamon sugar. Halve the remaining banana lengthways and place cut-side up on the top of the cake.
4. Place into the oven and immediately reduce the heat to 160ºC, gas mark 3. Bake for 60-65 minutes or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutess, then remove to a wire rack. Delicious served warm or cold. This cake keeps really well – store in an airtight container for up to 7 days.
Typical values per serving:
This recipe was first published in November 2018.