This cake is dead easy, and does not take long to get ready. I used currants instead of sultanas because I had none in the house. Rum was also not to be found so I used vodka instead. Once the cake is ready and you open the oven door there is this most beautiful smell, a smell of the sweet baked banana…I then got my kettle to boil and finally got to use one of my beautiful mugs.
A big thank you to my lovely friend Clarice for the lovely pressie, and I so wished she were here, drinking tea with me and eating cake away.
4 large or 6 small bananas
6 tbsp golden syrup
75g butter softened
100g caster sugar
1 medium egg
1 tsp vanilla extract
60g pecan, chopped
- Soak the sultanas in the rum for 30 minutes. Heat the oven to 160oC/ 140oC fan assisted oven. Grease a 23cm13cm loaf tin and line its base with baking paper. Peel and cut 2 bananas in half, and mash the rest of the bananas.Pour the golden syrup along the base of the tin and cover with the banana pieces.
- Beat the butter and sugar until pale and creamy – about 3 mins. Add the egg and vanilla extract and beat a bit more. Add the mashed bananas using a metal spoon, followed by the flour, nuts and raisin.
- Spoon the mixture onto the bananas, being careful not to move the bananas at the bottom. Bake it for 45mins or until cooked through – test with a skewer.
- Remove it from the oven and let it rest for 10min so the syrup soaks into the cake. Only then turn onto a plate and serve with crème fraiche or yoghurt.