Bicep Bulging Banana Cake

May 5, 2012 at 11:20 pm | Posted in Baking, cake, cooking, food | Leave a comment
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There is something you may not know about me: I only like bananas when they are just ripe. Combined with my optimism when shopping, this means that I am often greeted with a bowlful of browning bananas just begging me to use them in a cake. And so this evening, I did just that.

I adapted the recipe from The River Cottage Family Cookbook. The ingredients are as follows:

100g butter (salted or unsalted, I’m not fussy);
125g light brown soft sugar (Hugh Fearnley Whittingstall specifies caster, but I prefer a richer taste);
200g self-raising flour (I used a combination of that and plain flour as that’s what I had: unless you’re making something which depends on a certain flour for texture, like Victoria sponge, it doesn’t matter);
3 browning bananas;
100g raisins soaked in tea (HFW suggests 50g sultanas and 50g chopped dried apricots, but I had neither. The tea softens the raisins, but won’t add any flavour unless you leave them to soak overnight.);
1 lemon;
2 eggs

Leave the raisins to soak in a mug of black tea.

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Cream the butter and the sugar together in a large mixing bowl, ideally using a wooden spoon. I had only a tablespoon and had to work much harder than I would have done, hence the recipe’s title.

Add the eggs one at a time and mix.

Zest the lemon and add the zest to the mix with the raisins. I don’t have a grater at the moment, so I used a knife (ordinary table knife) and it was fine.

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Add the flour, sifted or unsifted (it really won’t make a huge difference) and mix.

Line a loaf tin and add the mixture, tapping the tin on the surface a couple of times to level it out. Bake for 1 hour at Gas Mark 3, or 160 degrees in electric, I believe.

This was the result. My stomach, as well as my eyes, was pleased.

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