So-good-for-you banana cake

So-good-for-you banana cake

From
Grains
Serves
10
Prep
15 mins
Cooking time
60 mins
Photographer
Deidre Rooney

It is crucial that the bananas you use for this are so ripe that their skins are almost black – it makes a huge difference to both the taste and the texture.

From the grocer

Ingredients

Quantity Ingredient
115g butter, at room temperature, plus extra for greasing
160g soft light brown sugar
1 teaspoon natural vanilla extract
2 eggs, lightly beaten
3 tablespoons plain yoghurt
100g plain flour
100g malthouse bread flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
100g pecans, toasted and chopped
2 tablespoons sunflower kernels
1 tablespoon linseeds
icing sugar, for dusting (optional)

From the greengrocer

Quantity Ingredient
1 orange, finely grated zest
3 very ripe bananas

Method

  1. Preheat the oven to 180°C. Grease a 23 x 13 cm loaf tin with butter and line the base with baking paper.
  2. Beat the butter and sugar together until light and fluffy. Mix in the orange zest and vanilla and then beat in the eggs a little at a time. The mixture will look curdled but don’t worry – it will come together when you add the flour.
  3. Mash the bananas, getting rid of as many lumps as possible, and stir them into the butter and egg mixture followed by the yoghurt. Fold in the flours with the baking powder, bicarbonate of soda and three-quarters of the nuts and seeds. Be careful not to over-mix. Spoon the batter into the prepared loaf tin, sprinkle the remaining seeds on top and bake for 1 hour. The cake should have risen and a skewer inserted into the middle should come out clean. If the nuts and seeds are browning too much put some foil over the top.
  4. Leave the cake in the tin to cool for 5 minutes and then run a knife along each side to loosen it before turning out onto a wire rack. Peel off the paper and leave to cool completely before carefully turning it the right way up. You can sift a light dusting of icing sugar over the top or just leave it as it is. Wrap in foil to keep moist. The cake will keep well for up to 4 days.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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