A quick, easy-to-cook, cake recipe that takes under an hour from start to finish is always good to have in your recipe stash. No complicated ingredients and great results each time is an added bonus, and when I tasted this loaf in Scotland, I was hooked.
Emma runs Glenegedale House, a wonderful luxury guest house on Islay and makes two loaves each day. Her Banana Cake is one of the best I’ve ever tasted and I begged her for her recipe. It’s one of the easiest cakes I’ve made, uses up bananas that have crossed over to the dark side, and the ingredients won’t break the bank. Like me, Emma doesn’t like using margarine for baking but it works so well in this cake, it’s an exception. The salt really lifts this recipe, but don’t overdo it.
170g caster sugar
170g self-raising flour
2 large eggs
A very good pinch of salt
2 medium ripe bananas, mashed.
Heat oven to 180C, 160C fan or Gas mark 4.
Butter a 2lb loaf tin and line the base and sides with baking parchment. I’m lazy so buy the loaf tin liners from John Lewis.
Cream the margarine and sugar together until it’s light and fluffy, if you do a great job it will lighten in colour considerably. Slowly add the eggs and a little flour. Fold in the remaining flour and bananas.
Pour into the tin or liner and bake for about 30 minutes or until a skewer comes out clean.
Cool in the tin for 10 minutes then remove and place on a wire rack.
Slice and serve with a lovely cup of tea.