This light and moist banana loaf is adapted from a BBC recipe and it is the nicest banana recipe I have tried so far. It is also gluten-free which is sometimes useful – my guests these days seem to be more gluten intolerant than before, I have noticed.
I am eating quite a few bananas during training and especially post-runs for recovery so this is recipe makes a nice change from the habitual recovery smoothie. I suggest a cup of tea with it and a good long run before! I actually had a deliciously hot chocolate with it myself – as my pictures show… But I had the excuse of recovering from my first EVER half-marathon… Yeah!!! Legs felt as hard as concrete but it was real good when the rain and the run stopped… Great feeling of fear (and boredom) conquered! Anyway, that was last week and I had a few days worth of banana cake to recover so all good.
- 40g citrus peel
- 75g sultanas
- 110g butter, softened
- 110g caster sugar
- 2 large eggs, preferably free-range
- 3 large ripe bananas
- Buttermilk (or yogurt), 80 ml
- 175g fine rice flour
- 50g cornflour
- 2 tsp gluten-free baking powder
- ½ tsp salt
- Vanilla, ½ scraped pod
- 1 tsp Xantham gum for better texture (optional)
This quantity will fill a 1kg/2lb loaf tin, lined with parchment paper, or 24 small paper muffin cases
Last time I did this I use the self-raising gluten free flour mix from Doves Farm but you can also use 225g of plain flour.
As for the bananas, nobody here likes them brownish so I freeze the overripe ones (peeled is better) to squash as smoothies and I used some of those for this recipe.
Put the flours and butter and sugar together in a food processor and mix until light and fluffy.
Add the beaten eggs and mix. By hand, fold in the sultanas and citrus peel.
Pour the batter into a long cake tin. Decorate the top with mixed nuts if you wish – and if you don’t have allergies to cater for.
Put in the oven for 45min at 170°. Take out when raised and when the knife comes out clean but try not to over bake so it stays moist.
This reminds me of some moist caribbean cakes and I always love the banana and vanilla pairing- simple but so comforting! In fact, I felt I had not brought back enough recipes from my recent jaunt to La Martinique so this English cake actually nicely fills the gap. But as Spring starts everywhere, I promise myself there will be more exotic recipes finding their way into this page!