If you like bananas, you will love this cake – rich, moist and a hint of spice.
Serves 8-10
- 4 large bananas, peeled and mashed
- 230 g whole-meal self-raising flour
- ¼ tsp ground cinnamon
- 125 g dark muscovado sugar
- 125 g Coconoil, melted
- 1 tbsp honey
- 2 eggs, beaten
- 3 knobs stem ginger, diced
- Preheat the oven to 175°C (350°F) Gas Mark 4. Grease and base line a 2lb loaf tin.
- Mix together all the ingredients then spoon into the prepared tin. Bake for 1 ½ – 1 ¾ hours, until a knife inserted in the centre comes out clean.
- Remove from the tin and leave to cool on a rack.