Saturday, 13 October 2012

A new favourite cake - Mary Berry's banana loaf

I'm sure Paul Hollywood and Mary Berry would mark me down for an uneven bake on this cake, but I tell you what, it tastes so good! It's also so easy to make - this was mixed and in the oven by 7.45am last Thursday!

The recipe is from Mary Berry's Foolproof Cakes book. We always seem to end up with bananas slowly rotting in the fruit bowl - they now make the perfect excuse for cake!

100g butter, cubed and softened
175g caster sugar
2 eggs
2 ripe bananas, mashed
225g self raising flour
1 tsp baking powder
2 tbsp milk

1. Lightly grease a 2lb loaf tine and line it with grease-proof paper. Preheat the oven to 180C/Gas 4.
2. Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended.
3. Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
4. Leave the cake to cool in the tin for a few minutes, then loosen with a palette knife and turn the cake out.
5. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve. 

The cake is so light and moist - and not overly banana-y so those who are banana-haters may even be converted!

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