One of my favourite ways of whiling away the hours is surfing the web looking for new recipes, particularly for cakes. Whilst we as a nation have the amazing Mary Berry, Nigella Lawson, Peyton & Byrne and Primrose Bakery recipe books to bake from nobody seems to do sweet quite like America. So much sugar, so much butter (oh butter how I love you) so much chocolate!
I’ve been baking banana bread for years, to the point where I can bake my favourite recipe off by heart and I never thought I’d stray from tradition, that is until I came across a recipe on an Amercian baking blog for Cinnamon Swirl Banana Bread. I have converted the recipe into ‘English’ and made a couple of alterations, mainly by adding an extra banana. The original 3 bananas didn’t make a moist enough loaf for my liking, feel free to stick with 3 if you want but make sure you keep an eye on it during baking as it won’t need quite as long.
For the bread:
4 overripe bananas, mashed
75g butter, melted
165g caster sugar
1 egg, beaten
1 tsp vanilla extract
1 tsp bicarbonate of soda
1/2 tsp salt
For the cinnamon swirl:
75g demerera sugar
1 tbsp cinnamon
Preheat oven to 180c/Gas 4 and line a loaf tin with butter and flour or greaseproof paper.
In a medium size bowl mash the overripe bananas. If the bananas you use aren’t really black and squishy the cake will be dense and not very nice to eat.
In a mixer combine the bananas with the butter, egg, caster sugar and vanilla extract. Sprinkle the bicarb and salt over the wet ingredients then gently fold in the flour (I use my mixer on the lowest speed but folding by hand would be better to ensure you don’t over mix)
Add half of the batter to the loaf tin then sprinkle over the cinnamon sugar mix. Repeat with the rest of the batter and the cinnamon sugar. Place in the middle of the oven for 50 mins – 1 hour or until a skewer comes out clean.
Cool in the tin until warm enough to touch then turn out onto a cooling rack. This cake tastes delicious both warm and cold.