I’ve been baking for long enough (about a decade now, wow), that I have a habit of going out looking for recipes and then adapting them to fit what I have and what I fancy. Some times work better than others! This one was pretty good, though (I’m eating it now).
Based on this recipe. I had two ripe bananas and some yoghurt that needed using up, but fancied something with a bit of added texture to it, so added nuts and raisins as well.
Banana Cake with Raisins and Brasil Nuts
120g softened butter or margerine
125g light bown sugar
1tsp vanilla extract
2 very ripe bananas, mashed
125g natural yoghurt
230g plain flour
2tsp baking powder
50g brasil nuts (or other nuts), roughly chopped.
Cream together butter or marg and sugar. I don’t have a mixer, so I do this by hand with a metal spoon, and I use marg – far easier. Then mix in the eggs, one at a time, with a little of the flour. This helps prevent the mixture splitting, which is more likely to happen when you’re mixing by hand.
Mash the bananas with a fork and mix in the yoghurt and milk. (I didn’t have quite enough yoghurt, which I why I used the milk). Then mix these, gently, with the butter/sugar/egg mix and the vanilla extract.
Sift flour and baking powder, fold into the wet ingredients until almost fully incorporated, and then add the nuts and raisins and fold in fully.
Transfer the mixture to a 10inch round cake tin and bake at 180C for 50mins- 1 hour.
Notes: I’m sure other dried fruit would also be good in this. Maybe something more tropical such as apricot or mango. In fact I now really want to try this with dried mango. Other nuts would also work – banana and walnut is a good combination. You could easily use a 9in round tin as well, my cake ended up quite… short! (although it did rise properly).
A 9in round tin is roughly equal to an 8in square tin.
This cake is really moist, not too sweet, with occasional bites of extra sweetness from the raisins or crunchy earthiness from the nuts. It goes really well with a cup of good black tea.