Banana cake is a classic dessert that everyone loves, and Jamie Oliver’s recipe takes it to the next level with its moist and flavorful texture. If you’re looking for a recipe that’s easy to make and sure to impress your guests, then you’ve come to the right place. Let’s dive into the ingredients and instructions for this delicious cake!
Ingredients:
- 3 ripe bananas
- 2 large eggs
- 150g unsalted butter, softened
- 150g caster sugar
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 180°C/160°C fan/gas mark 4.
- Mash the ripe bananas in a bowl until smooth.
- In a separate bowl, cream the softened butter and caster sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Sift in the self-raising flour, baking powder, and salt, and fold into the mixture.
- Add the mashed bananas and vanilla extract to the mixture, and stir until well combined.
- Pour the batter into a greased 20cm cake tin, and bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.
Nutritional Information:
Calories: 285 | Fat: 12g | Carbohydrates: 42g | Fiber: 2g | Protein: 4g | Sugar: 22g | Sodium: 89mg
Cooking Time:
45-50 minutes
Equipment:
- 20cm cake tin
- Mixing bowls
- Spatula
- Sieve
- Wire rack
Serving Suggestions:
This moist banana cake can be served warm or cold, and it’s perfect with a cup of tea or coffee. You can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. Yum!
Variations:
If you’re feeling adventurous, you can add some chopped nuts, chocolate chips, or dried fruit to the batter for extra texture and flavor. You can also substitute the vanilla extract for almond extract or cinnamon for a different twist.
Substitutions:
If you don’t have self-raising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. You can also substitute the caster sugar for granulated sugar, but the texture may be slightly different.
Storage:
This banana cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months, but make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Tips:
- Make sure your bananas are ripe and sweet for the best flavor.
- Don’t overmix the batter, as this can make the cake tough and dry.
- Grease your cake tin well to prevent the cake from sticking.
Notes:
This recipe makes one 20cm cake, but you can easily double the ingredients to make a larger cake or two smaller ones.
Frequently Asked Questions:
Can I use brown sugar instead of caster sugar?
You can, but the cake may have a darker color and a more caramel-like flavor. It’s best to use caster sugar if you want the traditional banana cake taste.
Can I use vegetable oil instead of butter?
You can, but the texture and flavor of the cake may be slightly different. Butter gives the cake a rich, buttery flavor and a moist texture, while oil makes it lighter and fluffier.
Can I add cream cheese frosting to the cake?
You definitely can! Cream cheese frosting is a delicious addition to banana cake, and it pairs well with the sweetness of the cake.
Final Thoughts:
Jamie Oliver’s moist banana cake is a recipe that’s sure to become a family favorite. It’s easy to make, packed with flavor, and perfect for any occasion. Whether you’re serving it for dessert or as a snack, this cake is sure to impress. So what are you waiting for? Give this recipe a try and enjoy the deliciousness!