One of my kids favourite cakes as it's got lots of raisins and bananas in it. I have reduced the sugar content for them but it's still a sweet and juicy cake. If there's any left over after the first pig-out, I slice it up and put in the freezer, ready as a toasted treat any time.
Ingredients:
100 grams raisins
50 ml dark rum (whiskey or Cointreau also works and it's safe for kids as the alcohol evaporates, leaving just the taste)
175 grams wholemeal spelt flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
125 grams unsalted butter (melted)
100 grams unrefined caster sugar
2 large eggs
4 very ripe bananas (mashed)
60 grams chopped walnuts
1 teaspoon vanilla extract
Method:
1. Put the raisins and rum (or other preferred drink) in a smallish saucepan and bring to the boil.
2. Remove from the heat, cover and leave for an hour if you can, or until the sultanas have absorbed most of the liquid, then drain.
3. Preheat the oven to 170°C on the fan setting. Put the flour, baking powder, bicarb and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
4. In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained raisins and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit.
5. Scrape into a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake in the middle of the oven for 1-1¼ hours. When it's ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.
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