A gorgeously moist loaf cake, making use of your ripened bananas
Serves 8 | Preparation Time: 15 minutes | Cooking Time: 45 minutes
Preheat oven to 180C/160C Fan assisted/356F
Grease and line 2 loaf tins
Ingredients:
- 100g Light Brown Soft Sugar
- 150g Caster Sugar
- 250g Unsalted Butter (softened/melted)
- 3 Medium Free Range Eggs
- 250g Self Raising Flour
- 4 Ripe Bananas (broken into large chunks)
- 90g Raspberries (chopped)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
Method:
- To a large mixing bowl, add the sugars and butter and whisk until smooth. Add in the eggs and beat until light.
- Add in the flour, ground cinnamon and baking powder and mix until fully combined. Stir in the bananas, raspberries and vanilla extract.
- Transfer mixture equally between the 2 loaf tins, and bake in preheated oven for 45 minutes (or until a toothpick inserted in centre of cake comes out clean.
- Transfer to a cooling rack, and serve once cakes have cooled down.
