Banana & Honey Loaf

14 August 2013

As you know we're a family of banana lovers! I order ten bananas a week with my online shopping and they're usually finished before the end of the week. So on the rare occasion that we have a couple going brown, I get a little excited at the thought of making some sort of banana cake. My go-to banana recipe is Banana and Chocolate Chip Cake but I didn't have any chocolate in the house {shocker!} or buttercream so I scoured a few recipe books and came across this one. The darlings {and me} are loving honey at the moment so I thought it sounded like a yummy combo to try.

To say this loaf is moist is an understatement which isn't a bad thing as no one likes a dry cake! After the baking time it looked beautifully risen. I gave it a poke and it sprung back and when I inserted a skewer in the middle it came out clean. So I popped it on a wire rack to cool but when I came back a bit later it had just completely sunk. After letting out a few expletives, I knew there was nothing I could do so cut a slice off to have a taste. It tasted gorgeous. Phew!

I've read a few other bloggers experiences of baking this cake and some said it happened to them too. I personally think the original recipe had too much banana in it {3 bananas) so I have cut the amount in the recipe below to two bananas which is what I'll use next time I make it. 

They say beauty is only skin deep and I think this applies to this cake. It wasn't the best looking cake but it sure tastes beautiful inside.

Banana & Honey Loaf

Serves 10
Preparation time 20 minutes
Baking time 1 hour 15 minutes 

 225g self-raising flour
¼ level teaspoon freshly grated nutmeg
100g butter
2 medium bananas
100g caster sugar
Grated rind of 1 lemon
2 large eggs
6 tablespoons thick pale honey

Preheat the oven to 160C {320F} Gas mark 3. Lightly grease a 900g/2lb loaf tin and line the base with baking parchment.

Measure the flour and nutmeg into a large bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
Mash the bananas and stir into the flour mixture, along with the sugar, lemon rind, eggs and honey. Beat well until evenly mixed, then turn into the prepared tin and level the surface.

Pop the oven for about 1 ¼ hours or until a fine skewer inserted into the centre comes out clean. Cover the teabread loosely with foil during the end of the cooking time if it is browning too much. 

Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

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