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Banana tea cake
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50g unsalted butter, melted
2 tsp vanilla essence
2 medium Waitrose British Blacktail Free Range Eggs
1 tbsp milk
2 tbsp agave syrup, plus extra to serve
135g bananas, mashed
125g Waitrose Duchy Organic Self-raising Brown Flour
½ tsp baking powder
½ tsp bicarbonate soda
2 tsp ground cinnamon
75g raisins or sultanas
100g Brazil nuts, roasted and chopped
50g dried banana slices
1. Preheat the oven to 160°C, gas mark 3. Line a 900g loaf tin with parchment paper and set aside. In a large bowl, combine the melted butter, vanilla essence, eggs, milk and agave syrup. Stir in the mashed banana.
2. In a separate bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon, raisins, nuts and dried banana slices, and add to the mixture in the large bowl. Stir well to combine, and pour into your prepared loaf tin.
3. Bake for 30-35 minutes. To check it’s done press the surface of the cake with your finger – it should spring straight back. Remove from the oven. After 5 minutes, remove the cake from the tin and leave to cool on a cooling rack. Once cool, slice and toast. Drizzle with agave syrup and serve.
Typical values per serving: