This banana cake recipe I adapted from a Nigella recipe and you can change it too by adding chocolate chips, omitting the fruit and so on. It keeps quite well either wrapped in foil or in the fridge and is a great way to use up over-ripe bananas. I also use good ones if I don’t have enough black ones.
- 100g sultanas
- 75ml dark rum (you can use whiskey, bourbon or brandy)
- 175g plain flour
- 2tsp baking powder
- ½tsp bicarbonate of soda
- ½tsp salt
- 125g butter, melted
- 150g caster sugar (you can reduce to 100g for a less sweet cake)
- 2 large eggs, beaten
- 4 small ripe bananas, mashed
- 1tsp vanilla extract
- 60g walnuts, chopped (optional)
- Make sure one of your ovens is set at around 170º-180º. I tend to turn the top oven down from 200º before I start so it has cooled to 180º.
- Place the sultanas and rum in a pan, heat gentle to a boil on the simmer plate, remove pan from heat and leave to soak for around an hour. (you can just soak without the heat and when I am in a hurry I just use them without soaking)
- Place flour, baking powder, bicarb and salt in a bowl and combine well.
- Mix the melted butter and sugar in a large bowl until blended. Beat in half the the eggs and then the remaining egg mixture. Add the mashed banana and stir well, Then stir in the sultanas, vanilla extract and walnuts if using.
- Stir in the flour mixture a third at a time and combine well – it will be quite a runny mixture.
- Pour into a lined loaf tin or silicon loaf tin (23 x 13 x 7cm), scraping all the mixture in.
- Place in the middle of the oven you are using for around 50-55 minutes. If your oven is running a little hot check at 35 minutes, if cool it might take longer. Test with a clean knife or skewer, it should come out clean. Remove from oven and leave in the tin on a wire rack to cool. Enjoy!