Saturday, 25 April 2015

How To: Make A Banana Cake

How To: Make A Banana Cake

 Banana cake is possibly one of my favourite recipes to make. Mainly because it's super easy and doesn't require a lot of precision (one of my favourite kinds of cake!) and it's a great mid-morning energy boost!

You'll need:
2 over ripe bananas, probably not as black like mine!
170g of caster sugar
170g of self-raising flour
170g of soft margerine
3 eggs
A few drops of vanilla essence
Optional: 60g of walnut pieces

Equipment:
Large mixing bowl
Whisk (I personally find electric whisks easiest)
Scales
Large loaf tin
Greaseproof paper

Pre-heat your oven to 160C/ gas mark 3 before starting.

First up, weigh and mix the margerine and sugar together until they look like the below picture:

How To: Make A Banana Cake

Then throw in everything else! Weigh them first of course... I normally cut up the banana because it's easier to whisk them, but you can mash them if you like. Walnuts are optional, because I personally love them in banana cakes but pecan nuts work just as well!

How To: Make A Banana Cake

 Make sure everything is whisked up as no one likes a lumpy cake!

Line a loaf tin with greaseproof paper or if you have those loaf shaped greaseproof papers they're also good. I tend to use a small amount of oil on a sheet of kitchen roll to spread around the tin before placing the paper in, so it's a lot easier to get out later.

Gently pour the mixture into the loaf tin. You might need a bit of help with this as the paper can collasp easily! I'll also use a spactular to get all the last bits out too. Bake for an hour or so, but check every 20 minutes or so to make sure it's not burning.

Because it's a loaf, it might get slightly brown or burnt on the outside but still undercooked in the middle, so I'll normally pop a tin foil hat half way through. You can check how cooked it is in the middle by poking a wooden skewer through the middle and if it comes out with mixture, it's not cooked but if it comes out clean, then it's nearly done!

Leave it to cool for about 15 minutes, then take it out of its tin and place on a cooling rack.


Slice it up and enjoy!

This lasted me and my parents less than a week - it's that good! I love trying simple and no-fuss recipes with delicious and tasty results.

I hope you enjoyed this post and thanks for reading.

Rhiannon x


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