Banana loaf cake

I write this sitting at my kitchen table, listening to Bob Marley and eating a slice of this very banana bread. Lifes good.

What I love about this cake is that it is sooooo unbelievably squidgy, it is almost a cookie dough texture, but then the crust is really crumbly, heaven!

Every time there is some over ripe banana’s lying about which nobody wants to eat, we whip up one of these without fail.

This recipe is my grandma’s one. She is pretty amazing at making cakes, and is always baking for bake sales, and if we are lucky she makes them for us too.

The recipe is in ounces, but I have converted it into grams too.

You will need!

  • 8 oz/ 227g butter
  • 8 oz/ 227g sugar
  • 3 very ripe bananas
  • 1 egg
  • 11 oz/ 300g plain flour
  • 1 tbs baking powder
  • 1 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2 tsp Allspice
  • 4 fl ounces of milk
  • 1 tbs seedless raisins (optional)
  • a large loaf tin, mine is 23.5 x 13.5 x 7 cm. Line this with parchment.

. Firstly set the ovan to 180 degrees. Then cream together the butter and sugar untill they are light and fluffy. Next is the fun bit because you get to mash up your banana, it goes all squelchy and yummy, then add it with the egg to the creamed sugar and butter. Mix this together well.

.Sift in the flour, baking powder, cinnamon, nutmeg and allspice. Or if you are me, just throw it in. I never sift and it doesn’t make a difference, so I say unless you are a sifting fanatic, dont bother. Stir this together well.

.Now gradually beat in the milk and the raisins before pouring the batter into the tin. Remember to lick the bowl!

.Put this gooey love bug in the oven, and bake it for about an hour, or until the skewer doesn’t come out with gunge on it.

I love eating this warm straight from the ovan, but after that its amazing cold even after a week! Just put it in a tin or wrap it in cling film once it has cooled completely.

And don’t forget to try it with some chocolate spread!!

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