Banana Cake 10/22/2009
 

Adapted from Sophie Dahl's recipe in Waitrose Food Illustrated

Ingredients
  • 110ml Sunflower oil, plus extra for greasing
  • 150g Light muscovado sugar
  • 50g dark muscovado sugar
  • 2 Eggs, lightly beaten
  • 75g Desiccated coconut
  • 400g Mashed bananas (about 4 medium bananas)
  • 200ml Crème fraîche
  • 1 tsp Vanilla extract
  • 85g Plain flour & 85g Rye flour
  • 1 tsp Bicarbonate of soda (baking soda)
  • ½ tsp Salt
Preheat the oven to 180C / 160C for fan.
Mix the oil and sugar together, and beat out any lumps of sugar.
Mash the bananas.
Add the eggs, coconut, creme fraiche and vanilla to the sugar with the bananas. Mix thoroughly.
Sift the flours, bicarbonate and salt into the other ingredients. Scrape into an 8 inch square tin and bake for 45-50 minutes, or until a skewer comes out clean and it's brown on top.
Eat warm or room-temperature - quite sticky, and needs nothing more than a cup of tea.
 


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