Yes. This Banana Bread is not the best looking cake around (and everyone likes a good looking cake, right?), but to overlook this flavoursome bake would be a mistake. Indeed, I would have to say this is the best banana bread / loaf I have ever made. And trust me, I have made a fair few over the years, to use up those overripe bananas.
So what makes this so special? Simply, lots of fruity, fragrant goodness. Apart from the critical banana element, I added the zest of both an orange and a lemon. Typically I would ‘stud’ this cake with dark chocolate chips (which of course, you can) but I included blueberries, and lots of them. Also, as I didn’t have any softened butter ready-to-go when I made this, I used sunflower oil instead. Obviously this adds an element of ‘guilt-free’ consumption but also gives a lovely moist, light cake.
Everybody needs a Banana Bread recipe in their repertoire. Perfect for breakfast, brunch, afternoon tea or a post workout pick-me-up, this cake keeps everyone happy.
For added indulgence and a guilty pleasure, try toasting a slice (under a grill) and spreading with salted butter. So delicious…who needs photogenic cake?
- 350g golden caster sugar, or regular caster
- 110ml sunflower oil
- 2 eggs, lightly beaten
- 225g plain flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 3 large, or 4 small bananas, mashed
- zest of 1 lemon
- zest of 1 orange
- 110g fresh blueberries, rinsed and lightly coated in flour
- Line a loaf tin with baking parchment, or a loaf tin liner (2lb).
- Preheat the oven to 180 degrees C, or Gas Mark 4.
- Sift together the flour, baking powder and bicarbonate of soda into a bowl and set aside.
- In the bowl of a freestanding mixer, beat together the sugar and oil until well mixed and very pale in colour. Add the eggs and continue to beat. Add the flour and mix further. Add the mashed banana, orange and lemon zest and thoroughly combine. Fold in the blueberries, ensuring they have a light coating of flour over them beforehand to prevent them from sinking to the bottom of the cake.
- Pour the cake batter into the prepared tins and bake for approximately 1 hour 10 minutes. Check the cake every so often and turn the pan in the oven. This cake does brown quite quickly on the top, so tent with foil half way through the baking process, if need be.
- The cake is baked when a cake tester comes out clean. Allow to cool completely in the tin before slicing and serving.
Source: Adapted from Gillian, Nichola and Linsey Reith’s ‘Three Sisters Bake’