It’s all about the banana right now.
Bread, cookies, muffins – you name it we’re bakin’ it!
For breakfast, we recommend our banana, rum ‘n’ raisin muffins.
For tea, how about banana and white chocolate cookies?
But for the ultimate easy-to-bake, delicious-at-any-time treat, try Pork Belly’s banana cake recipe.
The addition of a smidgin of coffee syrup (home-made or from a bottle) gives it a rich colour and a smooth flavour. It’s light but immensely satisfying.
Banana and coffee cake
A moist banana cake with a hint of cinnamon, coffee, almond and coconut
Ingredients
- 5 tbsp olive oil
- 100 grams agave syrup
- 2 medium eggs
- 3 bananas
- 1 tsp vanilla extract
- 1 tsp camp coffee syrup
- 200 grams wholemeal flour
- 1 or 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp bicarbonate of soda
- 4 tbsp warm water
Instructions
- Preheat the oven to Gas mark 3 / 160 C
- Oil and line the base of a 61/2" / 17cm round springform cake tin
- Mash the bananas with the vanilla extract and coffee syrup
- In a large bowl, stir the oil and agave syrup together.
- Add the eggs, and whisk well.
- Stir in the mashed banana.
- Fold in the flour, cinnamon and salt.
- Combine the baking soda with the warm water and add to the mixture.
- Pour the batter into your prepared tin and sprinkle the top with the flaked almonds and dessicated coconut.
- Bake for around one and a half hours checking your cake after 60 minutes.
- Allow the cake to cool for about 10 minutes before removing from the tin and leaving to fully cool.
Other recipes you may like:
• Carrot and ginger cake
• Chocolate, ginger and chilli brownie
• Coconut cookies