I love this recipe. It is simple, easy and super tasty. It has been adapted from an existing Mary Berry recipe and in fairness I wasn’t really going to post it but friends requested that I put it up. I also figured that in the future my girls might want to recreate it as it is a firm favourite.
This banana and cardamom loaf is moist so you don’t really need any butter although if that’s how you choose to eat yours then feel free. My favourite way to eat it is by itself ‘plain’ with a cup of coffee and no interruptions.
- 110g Salted Butter softened
- 175g Caster Sugar
- 2 Eggs
- 2-3 Ripe Bananas (I use 3 as I buy fairly small bananas)
- 225g Self Raising Flour
- 1 tsp Baking Powder
- 2 tbsp Milk
- 1 tsp ground Cardamom
- 1 tbsp caster sugar to dust the inside of your loaf tin
- Pre-heat the oven to 180 degrees (or 170 degrees if you have a fan oven).
- Lightly grease the loaf tin and dust with your extra caster sugar (this gives the outside of your loaf a yummy sweet crunch).
- Measure and add all ingredients into a mixer and mix for 2 mins until all ingredients are completely blended. I use my Kitchen Aid, however you can also beat the mixture using a wooden spoon by hand (great arm exercise).
- Throw the mixture into your prepared tin and level out with a spoon.
- Bake for an hour, until well risen and golden brown. Using a fine skewer insert into the middle of the loaf to check whether your loaf is fully cooked or not. The skewer should come out clean. If not pop back in the oven for 5 mins longer at a lower temp of 160 degrees (aim is to cook the inside without burning the outside).
- Once cooked, leave the cake to cool down and then loosen with a palette knife if required and place your loaf on a wire rack to cool down completely. If like me you can’t wait cut a thick slice and tuck in!
- You’ll need a 900g Loaf Tin. 17 x 9 x 9cm base measurement.