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Banana cake loaf
November 2015
Reading time 5 minutes
Andi Peters' recipe for the delicious fruity bake that uses up over ripe bananas.
Baking time
50-60 minutes
Cooling time
30 minutes
  • 125g butter
  • 150g Fairtrade light brown soft sugar
  • 2 RSPCA Assured eggs, beaten
  • 3 REALLY ripe bananas, really spotty and brown (mashed)
  • 250g plain flour
  • 1 tbsp baking powder
  • pinch of salt
  • 1/2 tsp grated nutmeg
  1. Grease and line a 1kg loaf tin. Preheat the oven to 180C/160C fan/350F/Gas Mark 4.
  2. Beat the butter and sugar together until it's pale in colour and 'fluffy'.  Beat in the eggs, a little at a time. Add the bananas to this mixture.
  3. Sift the dry ingredients together and then fold into the banana mixture. (FOLD, don't stir.)
  4. Put your mixture into the tin and bake for 50-60 minutes.  It's cooked when a skewer placed in the middle of the cake comes out clean and dry.
  5. Transfer to a wire rack to cool. Resist cutting it for 30 minutes or it might crumble.

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