In this recipe every bit of flavour is drawn from the bananas by roasting them in their skins before adding them to the cake mixture. I hate to admit it but I like to have this cake with custard and ice cream. It’s no wonder I’m getting fat!
preparation time 45 minutes
cooking time 40 to 45 minutes
serves 6 (but not in our house!)
Ingredients
2 firm but ripe bananas
125 g (4 oz) butter
250 g (8 oz) caster sugar
4 eggs, beaten
125 g (4 oz) plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon freshly grated nutmeg
a pinch of allspice
75 g (3 oz) ground almonds
75 g (3 oz) raisins
1 Preheat the oven to 200°C, 400°F, gas mark 6.
2 Bake the bananas in their skins for about 5–6 minutes, then remove from the oven and leave to cool. Reduce the oven temperature to 180°C, 350°F, gas mark 4.
3 Cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time.
4 Peel the bananas and then mash the flesh to a purée. Stir the purée into the cake mixture.
5 Sift the flour with the baking powder and spices and, using a metal spoon, fold it gently into the cake mixture. Finally fold in the ground almonds and raisins.
6 Transfer the mixture to a lightly greased and floured 20 x 30 cm (8x12 inch) baking tin, spreading it evenly. Bake for about 35–40 minutes, until well risen and golden brown. Leave to cool on a wire rack.
This cake will keep in an airtight container for 3–4 days or longer in the freezer. Some people actually consider that the cake improves with age (not like me).