Here’s a nice quick and easy cake that’s neither fancy nor pretentious. It’s not oversweet either, but it’s certainly tasty and has a moist firm texture.
Time: Prep – 15 minutes; bake – around 65 minutes
Makes: 10 – 12 slices
Need: A 1kg/2lb loaf tin
- 150g/5½oz self-raising flour
- Pinch of salt
- 100g/3½oz porridge oats
- 50g/1¾oz oatmeal*
- 1 tsp baking powder
- 1 tsp cinnamon
- 100g/3½oz soft light brown sugar
- 85g/3oz white or golden caster sugar
- 4 medium sized ripe bananas, mashed
- 100g/3½oz butter or Stork, melted
- 2 medium eggs, lightly beaten
- 2 Tbsp demerara sugar
* If you don’t have any oatmeal here are some alternatives: oat bran, ground almonds, more oats
1. Heat the oven to 180°C / Fan 160°C / 350°F/ Gas 4. Line the tin with baking parchment.
2. Put the flour, salt, oats, oatmeal, baking powder, cinnamon and two sugars in a large bowl and mix well. Add in the mashed bananas, melted butter and beaten eggs. Stir, until everything is incorporated and well mixed.
3. Pour the mixture into the tin and sprinkle over the demerara sugar.
4. Bake for 60 – 70 minutes, until a skewer inserted into the middle comes out clean. Leave in the tin for 10 – 12 minutes then turn out onto a wire rack to cool fully.
I hope you enjoy making and eating this cake. If you want more loaf cake recipes click here. Or for cakes in general try this link. To make a comment or ask a question go to the contact page.
“Happy baking” from Ian