Since Covid-19 lockdown, everyone has been showing off their baking skills at home, be it bread, banana bread, challah, babka or focaccia. We decided to join the bandwagon and bake a banana cake. We used a recipe by Ping Coombes. The result is a moist, fluffy and truly delicious loaf that is super easy to make. A slice of this banana cake is great as a light morning breakfast with tea/coffee or as an afternoon pick-me-up. It is just the right amount of sugary to satisfy those cravings whilst keeping those feelings of guilt away.
Makes one loaf (approx 8-12 slices)
- 135g plain flour
- 2 tsp baking powder
- 2 medium eggs
- 125g caster sugar
- 1/8 tsp banana essence/ vanilla extract (optional)
- 65ml vegetable oil
- 200g brown bananas (approx two bananas).
- Line a loaf tin with greaseproof paper or liner.
- Preheat the oven to 165 degrees fan.
- Weigh out plain flour in a bowl. Mix in the baking powder.
- Mash bananas in a bowl using a fork or you can tip them into a blender. Set aside.
- Whisk eggs and sugar together until it is slushy.
- Mix the mashed bananas with the eggs and sugar mixture. Add in the oil.
- Whisk until well incorporated.
- Add the essence if using.
- Fold in the plain flour and baking powder. Mix well until there are no lumps.
- Pour into tin. Lift it up and give the tin a gentle tap on your worktop to release the air bubbles.
- Bake in pre heated oven for 35 – 40 mins. To check if it is cooked, insert a small sharp knife into the middle of the cake and it should come out clean. If it is not cooked, put it back into the oven and check every 5 minute intervals.
- Enjoy a slice (or two) with your favourite hot beverage.
N.B. Full recipe and method credit to Ping Coombes
See our other lockdown baked creations – Savoury muffins; Cottage Pie; Fridge Forage Frittata