Banana Cake

3 Jan

I had a strong urge to bake a banana cake tonight. I followed a recipe which I found in a magazine, but I varied it slightly using up leftover ingredients found in my cupboard.


200g soft margarine

200g light brown muscovado sugar

3 large eggs

3 ripe bananas mashed

50g walnut pieces ( although the original recipe called for pecans)

100g  dried mixed fruit (glace cherries, sultanas, raisins, apricots)

200g self raising flour

1 tsp baking powder

300ml double cream

2 tbs caster sugar


Cream the margarine and sugar until light and fluffy. Add the flour and eggs, mix until a smooth consistency. Then combine the bananas and fruit into the mixture and separate into two 8inch cake tins.  Place in the oven at 160 degrees for about an hour until golden brown or insert a skewer towards the end of the cooking time to check it is baked through. If the cake is cooked, the skewer should come out dry. If not, then keep the cake in and make regular checks.

Once the cakes are baked, allow to cool on a rack. Then, whisk the double cream with the caster sugar until it is firm. Add a mashed or sliced banana and combine the two together. I spread all the cream onto the cooled cakes and sandwiched it together. But you can half the cream to cover the top, and decorate it with more slices of banana to give it that extra indulgent flourish. Slice when ready and enjoy!

The Learned Kat


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