3 medium bananas, ripe if possible (approx. 400g / 14oz) |
300g / 10oz self-raising flour |
150g / 5oz soft butter |
150g / 5oz Demerara sugar |
2 medium eggs (at room temperature) |
80g / 3oz walnuts or sultanas |
2 teaspoons lemon juice |
2 tablespoons olive or vegetable oil |
Cake Topping |
125g / 4½oz full fat soft cheese |
75 g / 2½oz butter |
200g / 7 oz icing (confectioners) sugar |
½ teaspoon vanilla essence |
WHAT SPECIAL KITCHEN EQUIPMENT?
You will need the following for the banana cake:
1 large bowl to mix the ingredients
900g loaf tin (see picture below)
Small amount of greaseproof baking paper.
Turn the oven on, setting it to 180°C / 350°F / Gas Mark 4.
Next, grease the loaf tin with margarine or butter, and line the tin with greaseproof baking paper. It's not essential to cover 100% of the tin but make sure that it lays as flat as possible on the inside of the tin.
Stir in the bananas and chopped walnuts or sultanas and mix thoroughly. Add one egg and sift in half of the flour. Mix thoroughly in a figure of eight. Add the remaining flour, egg and lemon juice then mix again in a figure of eight.Now the magic touch! Add the two tablespoons of olive or vegetable oil and mix thoroughly again in a figure of eight with a fork. The oil will keep the cake moist. |
Some people have commented that this banana cake takes 1 hour 15 minutes to bake so don't be concerned if it's the same for you. Different ovens and slightly different ingredients are probably the cause of this. Just keep checking every five or ten minutes. When you remove the cake out from the oven, take it out of the tin and place it on a wire rack or something similar. This will stop the cake sweating and getting damp - it really does make a difference.
Allow the cake an hour or so to cool down before icing it.
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