Banana Cake Recipe
A fruity and moist banana cake that all the family will love.
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|3 medium bananas, ripe if possible (approx. 400g / 14oz)
|300g / 10oz self-raising
|150g / 5oz soft unsalted 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
|125g / 4½oz full fat soft cheese
|75 g / 2½oz butter
|200g / 7 oz icing (confectioners) sugar
|Half a teaspoon of vanilla essence
Nutrition information per portion
PREPARATION TIME: 15 minutes
COOKING TIME: 50 minutes
DIFFICULTY LEVEL: Easy
SERVINGS: 8 - 10 slices
1 large bowl to mix the ingredients.
loaf tin (see picture below). Size (measured at the top) is 25cm by 11cm and
Small amount of greaseproof baking paper.
Some of the ingredients for Banana Cake
The butter must be soft. The best way to achieve this
is to measure out the butter an hour or so before it is needed and leave
it at room temperature. If this is not possible, break up the butter with
a fork and beat it for a minute or so. If all else fails, put it in a
bowl and float the bowl in warm water.
Turn the oven on, setting it to 180°C / 350°F / Gas Mark 4 (170°C /
325°F for fan assisted ovens).
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
Recipe by David Marks.
COOK'S NOTES FOR BANANA CAKE
Our Banana Cake Recipe gives you a fruity and moist cake that all the family will like. We show you how to top it off with a creamy delicious topping. And of course we lead you through the process with step by step pictures.
Peel the bananas and mash
them with a fork until they are really mushy. It's easier if the bananas
are ripe but not essential.
Chop up the walnuts reasonably finely
(click picture on right to enlarge). Sultanas can be used as an
alternative if you have a nut allergy.
Place the butter and Demerara
sugar into a mixing bowl and blend together with a fork. The idea here is
to mix the two ingredients thoroughly and at the same time incorporate as
much air into the mixture as possible.
Mixing with a fork in a figure of
eight shape will help to incorporate air into the cake mix.
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.
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.
Pour the mixture into the
loaf tin, smooth it level and place in the oven for 50 minutes. Go to the
next step to make the topping.
After that time take it out and test that it is cooked
by piercing the cake with a fork and if it comes out clean it's cooked. If not cook for another 5
minutes and retest (see below).
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.
Make the icing by pouring
the icing sugar, soft cheese, butter and vanilla into a bowl and mixing it
all together with a fork.
Spoon the icing onto the cake and
spread it evenly with a knife. Pop a couple of cherries or walnuts on the
top if you want to decorate it.