A soft, fluffy banana bread that still tastes great a day after baking. It’s made of two different batters, one with caster sugar and one with brown sugar. You swirl them together in a tin, caramelise some bananas for the top and you have a delicious cake. It’s not hard at all, no mixer required just stir them together. I made this into the shape of a loaf, but it also tastes amazing baked in a donut tin. Trust me!
I won’t add much more here, as you’re all here for the recipe.
I hope you enjoy.
- 300g self raising flour*
- 115g caster sugar
- 110g brown sugar
- 1/2 (125ml) cup buttermilk
- 150g melted butter, cooled
- 2 eggs
- 1 tsp vanilla essence
- 2 mashed bananas
- 2 tbsp cinammon
- 2 small bananas, halved lengthways
- Preheat you oven to 180 degrees Celsius.
- Sift half the flour into two bowls (separated equally). Add the caster sugar to one and the brown sugar to the other.
- In a small jug, mix the buttermilk, melted butter, eggs and vanilla essence. Then mix through the mashed bananas.
- Divide the wet mixture between the two flour mixtures and mix until just combined.
- Grease and line a loaf tin (mine was 11cm x 21 cm). Layer different cake mixtures in the tin, sprinkling the cinnamon between the layers. Start with the brown sugar batter as its slightly denser. When finished swirl gently with a knife to marble.
- Heat a small fry pan and using a small dab of butter heat the bananas cut side down until browned. Arrange on top of the cake batter and sprinkle with cinnamon.
- Bake in the oven for approx. 1 hr (+/- 10 mins). Check at 1 hour, if the top of the cake is becoming too browned cover it with foil. The cake is finished when a skewer inserted in the middle comes out clean.
- Allow to cool in the tin for 5 minutes before turning out onto a wire rack. Enjoy!
* Guaranteeing results using Ardor self raising flour – available online. I haven’t tested with other flours.