This is a great lunchbox cake, but it also looks good on a tea table with lemon icing drizzled over it. If you don’t particularly like the texture of banana cake, this one should suit you because the proportion of banana to other things is quite low. It’s a lovely fruit cake and it’s very easy to make.
Recipe: Spiced Banana Bread
Ingredients
- 2 ½ oz / 75g Tomor
- 1 egg
- 4oz / 100g caster sugar
- 5 oz / 125g self-raising flour
- ½ tsp ground ginger
- ½ tsp mixed spice
- ½ tsp bicarbonate of soda
- 2 ripe bananas
- 4oz / 100g mixed dried fruit (I use sultanas, dates, glacé cherries and currants. Chop up the cherries and dates.)
Instructions
- Pre-heat oven to Gas Mark 3 / 170°C
- Line a 2lb loaf tin.
- Cream the Tomor, and sugar together until light and fluffy. I do this in my food processor, but it works just as well with a hand held mixer.
- Sieve in the flour, bicarbonate of soda and spices.
- Whizz or beat in the egg and the broken up bananas until smooth.
- Either stir in the dried fruit, or pulse it in the food processor. If you whizz it, you’ll mash it all up.
- Tip into the tin and bake for about 1 hour.
- It’s cooked when you can press it with your fingertips and it just springs back. You can do the skewer test, but remember that if you hit a piece of fruit the skewer will always come out sticky.
- Cool the cake on a rack and when completely cool, you can drizzle thick lemon water icing over it in zig-zags if you wish.
Quick Notes
This has gone down very well wherever I’ve taken it.
Preparation time (duration): 10 minutes
Cooking time (duration): about 1 hour
Diet type: Dairy-free
Number of servings (yield): 12
Meal type: dessert
Microformatting by hRecipe.
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