I’m not a huge fan of cake, but this recipe makes a beautiful cake-like bread which is perfect with a nice cup of tea in the late morning or early afternoon. I also add in 250g of sultanas soaked in rum, which make it even more indulgent. Enjoy!
This no-guilt treat is surprising moist and has a wonderful flavour. It’s also a great way to use up over-ripe bananas. For a little variation, you can add nuts or sultanas.
200g (7 oz) plain flour
140g (5 oz) caster sugar
1 1/4 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
2 egg whites
3 bananas, mashed
4 tablespoons apple purée or sauce (OR some sort of homemade jam – I use rhubarb jam and it’s delicious!)
OPTIONAL ADDITION: 250g sultanas and 2 shots of dark rum
1. OPTIONAL: Put the sultanas in a small pan and add the rum. Bring to the boil, then turn off and allow to stand for at least one hour, or preferably over night (to allow the fruit to absorb the rum).
2. Preheat oven to 180 C / Gas mark 4. Lightly grease a 20x10cm (8×4 in) loaf tin.
2. In a large bowl, stir together flour, sugar, baking powder, bicarbonate of soda and cinnamon. Add egg whites, bananas and apple purée; stir just until combined. Stir in the sultanas. Pour batter into prepared tin.
3. Bake in preheated oven for 50 to 55 minutes, until a skewer inserted into centre of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
If your bananas are already black but you can’t make a cake right away, simply pop them in the freezer. Defrost the bananas whenever you’re ready to bake!