It feels like forever since I last blogged! But I found a gorgeous recipe by none other than the Queen of baking; Mary Berry! I’ve just made this for my housemates using gluten free flour and coconut oil instead of sunflower oil! Taken from her book ‘Foolproof Cooking’
125ml sunflower oil
200g caster sugar
1 tsp vanilla extract
175g plain flour
1 tsp bicarbonate of soda
Half tsp ground cinnamon
2 eggs beaten
3 small ripe bananas, peeled and mashed
- You will need a 900g loaf tin. Preheat the oven to 180 degrees, then grease the tin with oil and line the base with a strip of baking paper.
- Place all the ingredients in a large bowl and whisk together for 1 minute. Spoon into the prepared tin and level the top.
- Bake in the oven for about an hour until lightly golden brown on top, springy to the touch and coming away from the sides of the tin.
- Cool in the tin for 10 minutes, then remove and leave to cool on a wire rack. Cut into slices and serve plain or with butter.
Image source: http://i1.coventrytelegraph.net/incoming/article8729097.ece/ALTERNATES/s615b/banana-bread5.jpg
2 Replies to “Mary Berry’s Holiday Banana Cake”
I make this every week for my grandkids!
I put a whole teaspoon of cinnamon in it and sprinkle the top with chocolate chips before it goes in the oven.
I test it at 55 min, usually cooked by then!