This is my first cake ever. After contemplating what cake should be my first then I choose Banana Cake. And the result, it’s deliciously moist and sweet.
Banana cake best made with bananas that are really over-ripe, the more they rippen, the sweeter they become.
- butter or oil for greasing
- 100 g self raising wholemeal flour (or 100 gr plain flour with 2tsp baking powder)
- ½ tsp ground mixed spice (I used cinnamon)
- 50 gr butter (preferably unsalted)
- 75 gr raisin
- 200 gr mashed bananas (1½-2 medium-sized ripe bananas)
- 50 gr walnuts,ground or finely chopped
- 1 egg,beaten
- for topping
- 200 gr cream cheese
how to make
- Preheat the oven to 180°C/Gas Mark 4 and lightly grease a 450 g loaf tin
- Sift the flour into a large bowl and add the spice. Cut or break the butter into small cubes and add it to flour. Using hands, a pastry blender, or a food processor (I prefer using hand), rub the butter into the flour until the mixture looks like fine bread-crumb. Stir raisins and make a well in the centre of the mixture.
- In separate bowl, mash the banana,add the walnuts and stir in the egg. Pour the banana mixture into the flour mixture and fold in.
- Put the mixture into the cake tin and put it in the oven.Turn the oven down to 160°C/Gas Mark 3 and bake for 45-60 minutes,or until done. (Check by inserting skewer- it should be come out clean)
- Remove the tin from the oven and allow to cool for 5-10 minutes,then turn out on to the wire rack to finish cooling.
- Serve plain, with creme fraiche, or natural yoghurt,or covered with topping.
recipe taken from The Baby Led Weaning Cookbook
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