This was quite an improptu cake that I put together on Friday night after bringing some over-ripe bananas home from work. It’s based on a recipe from the Nigella Lawson book “How To Be A Domestic Goddess” which is one of my all-time favourite baking books.
Whilst the recipe this is based on is a banana bread, I’d prefer to call this a cake as it’s very moist, crumbley and lighter than a banana bread. You could even try this with muffin cases, I think it’d work really well!
130g Plain Flour
50g Descicated Coconut
180ml Vegetable Oil
1/2tsp Bicarb of Soda
2 tsp Baking Powder
150g Soft dark brown sugar
4-5 Small over-ripe bananas
2 medium eggs
Preheat the oven to 170ºc (gas mark 3), and line a suitable loaf tin (mine was 9cm x 8cm x 21cm) greased or lined.
I didn’t really follow the preparation guide for the recipe that was loosely based on, so it’s super simple to make. Basically add the dry ingredients into a bowl, that’s your flour, coconut, bicarb and baking powder. Whisk them together to remove any lumps (pro tip, instead of messing around with sieves, just whisk your flour – it does the exact same thing!).
Next, add the sugar and oil to the mixture, and give a good stir with a wooden spoon. Then add your eggs one and time, stirring well after each.
Mush up your bananas in a separate bowl, then add these to the batter mixture and stir well. Finally, add the sultanas and give one final stir.
Pour into your prepared loaf tin and bake for approximately 1hr. To check if it’s cooked insert a skewer into the center, if it comes out clean then you’re good to go!
I thought my batter looked too runny after I’d finished adding the bananas, but when I’d let it have a full hour in the oven the results were fine.