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shadowbxer:

Banana, Fruit & Nut Loaf Cake

I wanted to do some baking this morning, and looking through this month’s Good Food magazine, my grandma said she liked the look of the banana loaf recipe they had. It’s different from my usual one, so I decided to give the recipe a go, and I can say this adaptation is an improvement from my previous Banana Kitchen Cupboard Cake recipe.

Whilst normal banana loaf cakes can be a bit dense, this one turns out really light, fluffy, soft, moist and spongey. Like the last one, this one has a crunchy topping, to add a nice contrast to the cake, and some fruit and nut filling, although I’ve toned it down. To cut this short, I highly recommend you give this simple and quick recipe a go :)

• 140g/5oz butter, softened
• 140/5oz caster sugar
• 2 large eggs, beaten
• 2 ripe bananas, mashed
• 140g/5oz self-raising flour
• 1tsp baking powder
• 1tsp cinnamon
• 1tsp vanilla extract
• 50g raisins
• 20g flaked almonds
• Handful of peanuts
• Granola

1. Pre-heat oven to gas mark 4/180°C/350°F. Butter a 2lb loaf tin and line the base and sides with baking parchment.

2. Cream the butter and sugar with an electric whisk until light and fluffy, and then add with eggs with a little flour. Fold in the rest of the flour, baking powder, mashed bananas, raisins, flaked almonds and nuts until fully combined. Pour into the tin.

3. Top the mix with granola/crunchy cereal of your choice - I used a mix of Tesco Finest Nut Granola and Dorset Dark Chocolate Macadamia Granola. Drizzle with golden syrup or honey, and bake in the oven for about 50 minutes, or until a skewer comes out clean. Cool in the tin for 10 minutes, then remove from the tin. Slice it and enjoy!

(via deelishrecipes)