It’s all about the banana right now.
Bread, cookies, muffins – you name it we’re bakin’ it!
For breakfast in these strange times 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
- 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
- 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.