Banana Cake With Honey and Yogurt
Serves 8 (I think this is very generous indeed, this is a big cake)
Preparation time: 20 minutes
Cooking time: 1 hour
Equipment
- 25 x 11 cm (10 x 4.25 in) loaf tin
Ingredients
- 125 g butter softened, plus extra for greasing
- 175 g soft light brown sugar
- 2 large eggs
- 300 g plain flour
- 1 tsp bicarbonate of soda
- 150 ml milk
- 3 bananas very ripe, peeled and mashed
- 1 tsp vanilla extract
- 1 tsp poppy seeds
- 75 g walnuts chopped
- 50 g banana chips chopped
Instructions
- Preheat the oven to 180c (fan 160c/350f/gas mark 4). Lightly grease a 25 x 11 cm (10 x 4.25 in) loaf tin with extra butter.
- Cream the butter and sugar together in a large bowl using an electric hand whisk until smooth. Add one of the eggs and beat in well, then add the second and continue to beat well. Sift in half the flour, then add the second and continue to beat well. Sift in half the flour with the bicarbonate of soda, and mix well. Mix in the milk, then the remaining flour.
- Fold the mashed bananas into the mixture along with the vanilla extract, poppy seeds and walnuts. Then tip the mixture into the loaf tin and level the top with a spatula. Arrange the banana chips on top of the mixture. (I missed these out)
- Bake in the preheated oven for around 1 hour until a skewer inserted in the centre comes out clean and not sticky. Cover the top with foil if it starts to brown too quickly.
- Allow to cool in the tin for at least 20 minutes before turning out. To serve, cut into thick slices and serve warm or room temperature.
Notes
Eric Lanlard's Banana Cake from Home Bake
Recipe reproduced with permission by Octopus Books With honey and yogurt is my own serving suggestion.
Recipe reproduced with permission by Octopus Books With honey and yogurt is my own serving suggestion.