Let’s face it. Sometimes you don’t actually want banana bread!
Ingredients
Makes x1 22cm Round cake
3 eggs
125g golden caster sugar
125g Light muscovado sugar
60g butter, melted - cool it by adding the oil once melted
60g cold-pressed rapeseed oil, sunflower or vegetable oil
50g buttermilk or yoghurt (or vegan alternative)
250-300g mashed banana (2-3 bananas)
100g pecan or walnut pieces
270g plain flour
2.5 tsp baking powder
1 tsp ground cinnamon
a pinch of salt
For the base: About 2 tbsp Light Muscovado sugar and 2 bananas (ripe but not super brown and soft bananas are better if possible, but just the least ripe you have otherwise. Or skip altogether if you want!)
Method
Line the base of a 22cm spring form tin with parchment and grease the sides. Preheat oven to 160C fan (170C conventional)
Whisk eggs and sugars for 5 minutes, either in a stand mixer or with an electric hand whisk.
Add the oil, butter and yoghurt and whisk very briefly to just combine.
Now add the mashed bananas and nuts, and mix briefly by hand to incorporate.
Finally, sieve in the dry (flour, salt, baking powder and cinnamon), and fold until you have a fluffy batter.
Bake for about an hour, until a skewer comes out clean or with a moist crumb of cake or banana (just no wet batter).
Cool in the tin for 5 minutes, then turn out and over onto a wire rack to finish cooling. You can blow torch the bananas on the top to add some colour and caramelisation if desired.
