I run a community recipe site called Nibblous, and if you Google for banana cake, you’ll find my friend Jaqui’s recipe is the number one hit, which I’m quite pleased about! I’ve long used a similar recipe to that myself for banana cake, but I’ve refined it quite a bit over the years, and I change it around almost every time I make it.
I’m a fairly recentlly diagnosed Type 2 diabetic, and I try to avoid white flour, so I thought I’d have a bash at a wholemeal banana cake.
6oz wholemeal flour
1.5 teaspoons baking powder
4 ripe bananas – the riper, the better
4oz butter or margarine
4.5oz granulated sugar
a good grate of nutmeg
a generous teaspoon of vanilla essence
Now, I’m lazy – I do this in a food processor. I start with the bananas and whizz them up till they’re all mashed, then I bung in everything else, whizz some more, and it’s done. If you don’t have a food processor, or want to do it the long way round, see Jacqi’s recipe above for mashing and creaming and folding 🙂
Decant into a well greased 2lb loaf tin (I always cheat and use those pan liners which I get from Lakeland – less trouble) and bake for 40 minutes at gas 4, then 30 minutes at gas 2. Leave to cool in the tin, or if you’ve used a liner, then it comes straight out with no hassle and you can cut a test slice pretty quickly 🙂
I always double it up and make two cakes, as they freeze remarkably well.
I was really pleased with this wholemeal version – it’s slightly nutty, and the nutmeg was a new addition this evening, and it worked really well.
You can bung anything in this – chocolate pieces, mixed spice, currants, chopped apple, walnuts; it’s a really great basic cake recipe.