Ba­nana cake

Irish Daily Mail - YOU - - FOOD KIRSTIE SPECIAL -

This is a very soft cake that we make a lot. We al­ways have ba­nanas in the fruit bowl and some­times can’t eat them fast enough – even though we’re ad­dicted to fried ba­nanas for break­fast (see the method in the book) – so we use them in this cake. We take the cake with us as trav­el­ling fod­der, as none of my children will eat the food of­fered on trains or planes: in fact, one of my step­sons used to throw up when­ever he saw his pass­port. The cake is also great served as a pud­ding. Top it with some cream or crème fraîche and a fruit purée made by mash­ing rasp­ber­ries or straw­ber­ries with ic­ing sugar. Also try it as a break­fast bread, add it to a school lunch­box, or of­fer it as a snack when the kids come home hun­gry after swim­ming or surf­ing. The recipe comes from Mar­avic, who has worked for Ben for many years. She is a great cook (and her spring rolls are a won­der – there’s a recipe in the book).

MAKES 10-12 SLICES

150g but­ter, at room tem­per­a­ture 125g light mus­co­v­ado sugar 225g self-rais­ing flour 4 large ripe ba­nanas (about 550g in to­tal, weighed in their skins) 3 medium eggs, beaten pinch of salt 1 tsp vanilla ex­tract

● Pre­heat the oven to 180C/fan 160C/gas 4. Line a 21cm x 11cm loaf tin with grease­proof pa­per or a 2lb loaf-tin liner. ● Put the but­ter into a large bowl and whisk un­til soft­ened. Add the sugar and con­tinue to whisk un­til the mix­ture is pale and fluffy. Sift the flour over the top. Mash the ba­nanas in a sep­a­rate bowl, then add to the flour. ● Add the eggs, salt and vanilla and beat un­til smooth. This is best done with some type of elec­tric whisk. ● Spoon the mix­ture into the pre­pared tin and bake for 60-80 min­utes. The cake is ready when a skewer in­serted in the mid­dle comes out clean. Trans­fer to a wire rack to cool. ➤

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