I heart banana loaf cake. I love the simplicity of the ingredients and fuss-free recipe, the warm sweet smells that waft around the house when it’s baking and of course tucking into a fat slice with a steaming mug of tea. It’s a happy cake.
I’ve often turned to the recipe from Tessa Kiros’ Apples For Jam, but on recommendation from my pal Tara, I tried out a different version. Tana Ramsay’s take on the banana loaf cake sees the addition of grated apple, which gives a fruitier vibe and moist texture. She has light Muscovado sugar in her recipe, but I’ve put a mix of light and dark in mine, coz I love the toffee flavour, especially with the apple.
This is such a great cake for using up bananas and apples that are on the turn, and it’s also perfect for baking with young children as you can get them to mush up the bananas, grate the apples, sieve the flour and mix it all together.
It’s very quick to knock together, but it does take a good hour to cook. It’s worth it though and totally cheers up an otherwise dull day.
These kind of cakes are endlessly customisable. You could stick some walnuts and sultanas in to crank up the fruitiness and texture, drizzle melted dark chocolate over the top for an indulgent spin or make a cinnamon-spiked cream cheese frosting. I’ve kept things simple, but you don’t have to!
Easy Banana and Apple Loaf Cake
(adapted from Tana Ramsay)
Prep time 15 mins
Cooking time 60 mins
150g light Muscovado sugar (I used 50g light 100g dark)
85g unsalted butter, softened
2 large free-range eggs, beaten
4 medium-sized ripe bananas, mashed
1 apple, grated
250g self-raising flour
1/2 tsp nutmeg
1/2 tsp cinanamon
pinch of salt
1. Preheat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin.
2. Cream together the sugar and butter and then gradually beat in the eggs
3. Stir in the mashed bananas and apple and sieve in the flour, nutmeg, cinnamon and salt.
4. Once well mixed, tip into the loaf tin and bake for 60 mins. If it starts to go too dark on top then cover with foil and keep checking the with a knife to see if it’s cooked. When it comes out clean you’re good to go.
5. Remove to a wire wrack and cool in the tin for 20-30 mins. Remove from the tin onto the rack and finish cooling completely before dusting with icing sugar, slicing and serving with a nice mug of tea.
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