Story Behind The Recipe
This easy one bowl recipe is great with overripe bananas! I like to have the cake when it is still warm.
Make sure all your ingredients are at room temperature.
- 2 ripe bananas, mashed
- 225g self raising flour
- 100 g butter (softened)
- 175g caster sugar
- 2 eggs
- 2 tbsp milk
- 6g baking powder
- 50g hazelnuts or any nuts you prefer
You will need a 20 x 10 x 6 cm loaf pan.
1. Grease the pan and sprinkle with a little flour all over the tin or line it with baking paper. 2. Measure all the ingredients except nuts, into a bowl and mix with an electric mixer for a few minutes until blended. 3. Pour half the mixture into the pan, scatter 25g of the nuts. Pour the remaining mixture into the pan and finally top up with the rest of the nuts. 4. Bake for 50 minutes or an hour (depending on the oven). 5. Insert a cake tester in the centre, if it comes out clean, the cake is done. 6. Remove from the oven and let it cool in the tin for a few minutes. 7. Remove the cake from the tin, peel out the lining paper and let the cake cool down completely. Serve with a scoop of vanilla ice cream.
|Number of Servings
||8 - 10