Ingredients:
- 10 1/2 oz ripe bananas (about 2 large)
- juice of 1/2 lime or 1/4 lemon
- 9oz 1 2/3 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 6oz/scant 1 3/4 stick butter, well softened
- 7oz / 1cup superfine sugar
- 3 eggs
- 1 tsp. vanilla
Preparation:
- peel and slice the bananas and mash them with the lime or lemon juice on a plate.
- set aside.
- preheat oven to 325f/160c.
- grease the pan, then line the base with parment paper and dust with flour.
- sift the flour with the baking powder, baking soda, salt and nutmeg in a bowl.
- cream together the butter and sugar together until light and creamy.
- beat the eggs lightly with the vanilla, then add to the mixture, a little at a time, beating well after each addition.
- mix the bananas into the creamed mixture and add the dry ingredients in three batches, using a balloon whisk to blend it in gently.
- transfer the batter to the prepared pan and bake for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
- invert the cake onto a wire rack, remove the parchment paper and leave to cool.
First Made:
2011-04-16
2011-04-16
Yield:
1 8x8-inch cake
1 8x8-inch cake
Source:
"warm bread and honey cake"
"warm bread and honey cake"