During this period of isolation, its all about finding things to do which bring you joy. Plus if you have some old bananas, this is a good way to use them up. This weekend – the weather was so good that I decided to do something different and bake outside – and honestly it was better than I imagined. I hope you enjoy making this as much as I enjoyed eating it 😉
Ingredients
- 2 Ripe Bananas mashed
- 160g Self-raising flour
- 2 Eggs beaten
- 1 teaspoon of baking powder
- 160g Butter (room temperature)
- 160g Caster Sugar
- 80g Mini Eggs (a small sharer pack)
Method
- In preparation for making your cake, pop the Oven on at 180ºC (160ºC Fan assisted), beat your eggs into a bowl and mash your bananas into a separate bowl. Grease your Cake Loaf tin, lightly with a thin layer of butter (could use a pan oil spray to make this easier to grease your cake tin).
- In a large bowl, cream the butter and sugar together so that they are light and fluffy – this can be done by hand with a wooden spoon or with an electric whisk (lets elbow grease and makes the mixture lighter and fluffy).
- Once light and fluffy, add the beaten eggs to the cake mixture bowl, a little bit at a time.
- Add a small amount of the flour into the cake mixture bowl and mix. Then add the remaining flour to the mixture using a sieve, along with the baking powder and mashed bananas, folding in the ingredients slowly and trying to not knock too much of the air out of the cake mix.
- Finally, place the Mini Eggs onto a chopping board and with a knife carefully cut each egg into two/three pieces. Add the eggs into the mixture, saving a few to add to the top of the cake for decoration, when adding the cake mixture to the cake tin.
- Add the cake mixture to the loaf tin, placing the remaining Mini Eggs on the top of your mixture. Add the cake to the oven and bake for 30-35 mins (noting, that the middle of the mixture may be a little soft, and thats okay as it will firm up when the cake is left to stand after cooking).
- Once cooked, leave the cake to stand in the loaf tin for 10 mins, before transferring the cake to a wire stand to cool.
Why not cook this, this Easter weekend and enjoy with a cup of tea or glass of prosecco! Whatever takes your fancy xx