25 January, 2018
Banana Spice Cake
This recipe is taken from ‘Scandilicious Baking’ by Signe Johansen.
This is a simple, delicious cake that makes use of over-ripe bananas. It keeps well for 3-4 days in an airtight container, or wrapped in foil or clingfilm. The flavour improves after baking (I can verify this as I’ve eaten slices on day 1 and day 2 after baking! All in the name of research of course!!!) It’s perfect for making ahead of time and for enjoying as you Fika!
Ingredients
- 3 medium eggs
- 125g caster sugar
- 1 tsp vanilla extract
- 3 very ripe medium bananas
- juice of 1/2 lemon
- 100g light brown muscovado sugar
- 250g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp fine sea salt
- 125g butter, melted
- 100g crème fraiche
- handful chopped walnuts (optional)
Method
- Preheat the oven to 170*C. Lightly oil a 23cm round cake tin and dust with flour.
- Whisk the eggs with the caster sugar and vanilla for 8-10 minutes until pale and fluffy.
- Mash the bananas in a small bowl with the lemon juice.
- Mix the muscovado sugar, flour, raising agents, spices and salt in a separate bowl.
- Gradually fold the dry ingredients, melted butter, crème fraiche, bananas and walnuts (if using) into the beaten egg mixture in stages, alternating between them . Stir a few times until you have a nice, smooth cake batter.
- Pour the batter into the tin and bake on the middle shelf of the oven for about 35-45 minutes until the top is golden brown and the sides are slightly lifting away from the edges of the tin. A skewer inserted in the middle should come out completely clean of uncooked mixture.
- Allow to cool in the tin for 15 minutes or so, then remove from the tin and leave to cool completely on a wire rack.
Enjoy with a cup of coffee or even tea!
***Recipe taken from ‘Scandilicious Baking’ by Signe Johansen’***