Saturday, 14 March 2020
Fruited Banana Loaf
Of the two simplest recipes I could find, I decided to go with Mary Berry's, as she appeared to be cutting down on the fat and sugar content to compensate for adding the bananas rather than just putting bananas into a standard sponge cake recipe, as here. The other advantages of Mary Berry's recipe were that it was an all-in-one mixture, so really quick to put together and get into the oven, and would freeze well. Being able to freeze slices of cake is always a bonus for me!
I folded the fruit into the batter after it had been mixed, rather than include it at the all-in-one mixing stage.
None of these changes affected the baking time - the cake was still cooked in the time suggested in the recipe.
The cake had a lovely texture, moist but not too heavy, and the extra ingredients boosted the flavour without masking the taste of the banana.
I'd even go so far as to say it's a cake worth buying bananas for, if you can plan far enough ahead to let them ripen!