I’m forever making banana cake; it’s such a simple cake to make and it’s a great way to use up any old bananas you might have. So, I thought I’d have a go at tweaking the recipe a bit to make it just that little bit healthier. I’ve swapped refined sugar with honey and white self raising flour with a wholemeal version. Oh and I’ve added a cheeky tablespoon of cacao powder, because…well, a bit of chocolate always makes things taste nice!
What’s In It?
- 200g Wholemeal Self Raising Flour
- 175ml Honey
- 100g Unsalted Butter
- 2 Overripe Bananas (mashed)
- 2 Eggs
- 1 tbsp Cacao Powder
- 1 tbsp Baking Powder
How do I Make It?
If you have a food mixer I would suggest using it for this recipe, because it just makes the whole thing so much easier. Literally bung all the ingredients in the bowl of the mixer and allow it to do it’s things for a couple of minutes until all combined.
If you don’t have a mixture then the rules are simple: Mix all the wet ingredients together, mix all the dry ingredients together and then mix those two together.
Pour the batter into a greased and lined loaf tin and bake in a moderate oven for approximately 30 minutes. I like to do the skewer test to check if a cake is cooked all he way through. Simply pierce the cake in the middle and if the skewer comes out clean it is ready, if not then pop it back in the oven for a few more minutes.
Empty out of the tin and allow to cool on a baking rack.
Slice and enjoy!
Perfect in lunchboxes, as a teatime treat or it goes lovely with a cuppa. And if you really want to go all out there, why not spread with some yummy homemade nutella or some mashed up banana mixed with cinnamon – so yum!
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