Although the temperatures have reached what I would now call scorchio levels (and I was told never to go live in the desert), some readers are still asking me for cake recipes. Of course, I will always do so when I have a few lined up. I made this a few weeks ago, before my almost-baking embargo. I just can’t have the oven on for too long when it’s in the high 20s. Inside.
A couple of months ago I wanted to bake something light and fluffy for tea. I didn’t want to make another chocolate cake; that would have been too boring, even for my self-confessed love of the stuff. So I flipped through the books and found two lovely cakes. I couldn’t choose between them and I tried them both. On two different days in case you ask. The only problem was that when J processed the photos for me I couldn’t remember what cakes they were and where I got them from. Eventually J was the one who did the identifying; nothing out of the ordinary really – it happens. I need to improve my note-keeping…
The following is a recipe which I had in my notes for more than ten years now. It’s a good recipe for Banana Nut Loaf. You can make it quickly if you have people coming over for tea on a Sunday, you can whip it up for yourself and your family, and leave it in the kitchen for anyone who might like something sweet in the afternoon. The original recipe calls for wholemeal self-raising flour but I tried it with half wholemeal and half white once, and it still worked well. If you use plain wholemeal, then mix two teaspoons of baking powder with the flour. The recipe below is close to the one in the book but with a slight variations. It yields one loaf cake.
- 125g soft butter
- 230g soft brown sugar, plus 1 extra tablespoon
- 3 eggs
- 225g wholemeal self-raising flour
- 50g dessicated coconut, plus 2 extra tablespoons
- 15og banana, mashed
- 125ml milk
- 40g walnuts, chopped
- ½ teaspoon mixed spice
- Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease and line a loaf tin with baking paper. (Believe me, this will really keep the cake nice and moist so don’t skip the lining bit.)
- In a large bowl mix the softened butter, the 230g of the sugar, eggs, flour, 50g coconut, banana and milk. Whisk all the ingredients together but don’t over beat.
- Now spoon half of your cake batter into the loaf tin. In a small bowl use your hands to mix half the walnuts, mixed spice, the 1 extra tablespoon of sugar and the 2 extra tablespoons of coconut.
- Sprinkle half this mix on to the batter in your tin. Then carefully pour in the remaining cake batter. Smooth the surface with a spatula and add the remaining spice, nut and coconut mix on top.
- Bake the cake for around 1 hour, keeping an eye on it every now and then to make sure the surface doesn’t burn. If this happens cover it loosely with a piece of foil after 25-30 minutes. Check that the cake has cooked through by inserting a skewer or knife. It’s well worth the wait.