I’ve been eagerly awaiting the arrival of Lotte’s Country Kitchen by Lotte Duncan. She is a lady after my own heart with her girly pink kitchen and love of glitter and sparkle, which is reminiscent of my own kitchen and love of all things glittery. Her book is beautifully illustrated with an array of wonderful recipes for every month of the year. I was drooling whilst reading and browsing the book and couldn’t wait to get stuck in and decided the Banana Cake was a great one to start on, seeing as there is always a plentiful supply of ripe bananas in my fruit bowl.
Lotte describes this cake as the “very best banana cake in the whole wide world if not the universe and beyond” and I have to agree with her but my only disappointment was I didn’t have any preserved stem ginger in syrup in the house, so my cake was lacking this. Apart from that this cake is full of flavour and gorgeously fluffy. I will definitely be making this again but next time I’ll be sure to include the stem ginger!
2 over-ripe bananas
juice of ½ lemon
110g/4oz butter, softened
110g/4oz soft brown sugar
2 large eggs, beaten
225g/8oz self-raising flour, sieved
1 piece of preserved stem ginger in syrup, drained and finely chopped
½ tsp cinnamon
½ tsp ground ginger
½ baking powder
Grease and line a 900g/2lb loaf tin.
Preheat the oven to 180oC/fan oven 160oC/gas mark 4.
Place the bananas and lemon juice in a medium mixing bowl, mash them together using a fork and set aside.
Cream the butter and sugar together in your mixer or with a wooden spoon until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Add the mashed banana and beat well.
Using a metal spoon, gently fold in the flour, sultanas, ginger, spices and baking powder and turn the mixture into the loaf tin. Spread it out evenly and give the mixture a little tap to settle it down in the tin.
Bake for 35-45 minutes until golden brown and firm to the touch. Remove from the oven, leave to cool in the tin for 5 minutes and then turn out onto a wire rack.
Serve sliced and spread with lashings of softened creamy butter!
Madison also loves my new cookbook!!