FOOD
Boozy Banana Loaf Cake By Charlotte Benbow
This recipe was one I worked from in a busy cafe and adapted to make it my own. It ended up being the café’s bestseller for obvious reasons. So, banana enthusiasts, give this a go. I’m drooling already… Enjoy Serves 8
INGREDIENTS
• 1 bruising Windward banana (in season now), mashed • 3 tbsp veg oil • 1 large egg • 30g choc chips or raisins soaked overnight in spiced rum • 1 tsp vanilla essence • 60g soft brown sugar • 110g plain flour • 1 tsp baking powder • 1 handful nibbed sugar (not essential, just looks pretty)
METHOD
1. Preheat your oven to 155C or Gas Mark 2 – low and slow for this! 2. Using the paddle attachment in your mixer, or a bowl and hand whisk,
combine the mashed banana and oil until well mixed through. 3. Beat in the egg, then stir in the raisins and vanilla. 4. Beat in your dry ingredients until well combined and you have a smooth cake batter. The only lumps should be your raisins or choc chips. 5. Next grease your loaf tin (any supermarket loaf tin will do nicely) with a bit of butter or spray, then line the bottom of the tin with greaseproof paper. This ensures easy removal once baked. 6. Spoon or spatula the mixture into the tin and smooth it out to ensure an even bake. At this stage you can top it with sugar nibs, but that’s not essential. 7. Pop it into the pre-heated oven for 30-40 mins and bake until golden coloured and cooked all the way through. To check this, use a cake tester tool or everyday knife to pierce all the way through to ensure it’s cooked in the middle. If it comes out gooey, your loaf isn’t quite there yet, but fear not – just
