Here it is, the first Foodie post at JamJar and it’s a golden one!
Do you sometimes just get the urge to bake (or is that just me?!) and that’s really what lazy Sundays are for isn’t it? Spring cleaning, drinking tea and wrapping yourself up on the sofa with this week’s Grazia or the book you dedicate your spare time to and then there it is, the perfect time slot for the occasional apron fashion show!
With the Great British Bake Off in full swing how can one not be tempted to create something tasty and oh so beautiful (well to you!).
GBO brings out the baker in all of us and I think most people just fear the land of Meringues, Macaroons, Savoury Pastries and the Show Stopper Challenge, but don’t be scared off by thinking it’s hard, it doesn’t have to be. We can’t all create 5 tiered Vanilla and Lavender cake, laced in chocolate Ganache with gold leaf decoration. We all need to take baby steps and trust me, some of those simple bakes without the complication taste the best.
Whether you love to bake or you’re about to lose your baking virginity then this banana cake recipe is an excellent place to start, especially if you have some over ripe bananas sitting in your fruit bowl. So get that apron on and get those scales out, it’s time to bake and then relax with tea on the sofa and your perfect, moist Banana Cake.
- 140g butter, softened, plus extra for the tin
- 140g golden caster sugar
- 2 large eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 2 very ripe bananas, mashed
- 50g icing sugar
- handful dried banana chips, for decoration
How to do it…
Heat your oven to about 180 degrees or Gas Mark 4 and make sure it’s hot for when you’re ready to bake!
Next get your loaf or cake tin and make sure even though you are using baking paper that the tin is lightly lined with butter. Cut the baking paper an inch bigger than the actual size of your tin and fit into place.
Weight out your butter and caster sugar and pop together in one bowl. Next, get your electric whisk and mix the two together until stiff and creamy. Fold in about half of the flour and your two eggs and mix again. Once mixed together, add the remaining flour and set to the side.
Next (and this is a quick step) peel the bananas and mash them down into a bowl into a lumpy paste – don’t worry if you can’t get it smooth, it’s better with some tasty banana bits that melt together!
Now add the banana mash and baking powder and give it one last mix together. By now you should have a lovely big bowl of your banana mixture. Add all of this to your tin and bob it in the oven to bake for around 30 minutes, but do keep an eye on it, if it needs a little longer don’t forget about it! It should be a nice golden colour with some darker gold patches across the top.
Once baked, take out the oven and cool in the tin until you can hold the edges, then take it out of the tin and cool on a wire rack or a plate. Leave for about 30 minutes until you remove the baking paper and add to the plate you will serve it on.
Last but not least, mix the icing sugar together with a little splash of hot water. It’s important to remember that the amount of water you use will determine the thickness of your icing sugar drizzle. Add small amounts at a time, you’ll need less than you think.
Once at the thickness you want, pour it over the cake and add your Banana Chips as you please! Voilà! Eat now or save it in the fridge for later.