She’s on a mission to healthify the world, this woman…
“Fab and Healthy Banana cake
4 oz self raising wholemeal flour
half tsp mixed spice
2 oz butter
3 oz raisins
8 oz banana
1 egg, beaten
Preheat oven to 180 / gm 4.
Mix flour and spice, rub in butter and stir in raisins. In a separate bowl, mash the banana and egg. Stir into the flour mixture and put into a well-greased tin (fills a small loaf tin I think or I usually double up the quantities and put it in an 8″ circular cake tin). Turn oven down to GM 3 / 160 C and cook on the middle shelf for 1 hour or until cooked.
I usually cover it with a mixture of philadelphia cream cheese and fruit spread (about 2 parts cream cheese to one part fruit spread / jam). I blend them together in the liquidiser. However it is good just by itself as well.”
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I just made this and its currently in t’oven! Looks lush!!
it is lush… (but nicer with some sugar, arf).
What’s arf?
i think of it as a wry, approving chuckle… since you ask. ;-D
This is a big hit in our house! Great recipe…there’s just about enough left for our little girl by the time I’ve “tested” it to make sure it’s “just right”!
Thank you for sharing – this is so delicious and nutritious. My six month old had three slices (cut into fingers) for his breakfast this morning and I won’t even begin to tell you how many slices his greedy mother enjoyed!
said it before and i’ll say it again… tastes even better with some brown sugar added. :-P
But I thought we were avoiding sugar for our darling cherubs? x
nah, not me. s’natural, innit?
This is brilliant – made it this morning, and my 9 month old, hubby and I all scoffed a couple of slices after lunch. Wouldn’t change a thing (although I did use SUPER sweet bananas – plenty of natural sugars there, no need to add any more!)
Love this!! Big hit in our house. Have to restrain myself and my husband so there is some left for our 7 month old DD. I reduced the wholemeal flour quantity and added wheatgerm. Did the same with the banana and made apple and banana cake…… Really good!
[…] shops allowing Alban and I to potter at home all day, doing nothing but sticking Franny’s Fab and Healthy Banana Cake in the oven. Just in case anyone reads this and starts to feel very nervous I should point out I […]
Doesn’t need any extra sugar IMO, perfect the way it is. LOVE this recipe! I double up and make a big loaf. DD usually gets a slice or two…if she’s lucky :D
Really lovely taste, can’t believe there isn’t any sugar! If I were to make this with oil instead of butter, to incorporate someone who is lactose intolerant, how much oil would I add? Any ideas?
i always use butter in baking and tend just to melt it and put in roughly the same amount… like 75ml of veg oil i make 75g of butter. there are probably reasons why this is not correct, but it’s always worked for me. so just swizzle it round, maybe using a little bit less and adding more until you get to the familiar texture.
This banana cake is fantastic! I used a little less butter – 100gm instead of 120gm and will probably be using 2oz raisins instead of 3oz next time. The bananas made the cake really really moist and sweet enough. Nobody missed the sugar at all! :D
I’m used to using measuring cups/spoons rather than weight (Canadian). Could anyone break down approximate measurements for this of us not in possession of a kitchen scale?
This looks great, will be trying out as soon I get the ingredients!
Deeeeelissshhhhhh!!! Sooo tasty! Never done a banana loaf before. Did have to double all for my size loaf tin (found this out after doing the first lot of measurements!) And has gone down a storm with my partner and 7 month old! I know what we’ll be having for breakfast tomoro!! Xx
You can make it with oil instead of butter, I do this with all my cakes – the difference between oil and butter is that butter has a water content so you can add a tiny bit less oil and a splash of water, but generally the same quantity of oil as butter works.
Also if you use really ripe bananas you don’t need sugar.
can you not use rasins and just leave them out?
‘course you can, yes. it’s a very flexible recipe… just make sure you use ripe bananas if you’re removing the sultana sweetness.
Hiya
My cake didn’t rise and so was quite a solid 1 inch thick – is this normal? Has anyone added baking soda to make it a bit lighter?
It should definitely rise more than that, although it is a rather solid cake. I wonder if your flour was past its best, or maybe it had been over-mixed?
Possibly over mixed….i’m going to experiment! thanks.
Hi, approx how many bananas make up 8oz? TIA.
This sounds delicious, will try this tomorrow. To those that are worried it’s not sweet enough, try adding some honey instead of sugar for a ‘healthier’ alternative..
To Amy – 3 medium bananas seem to be about 8oz (or 226g in metric measurement) according to my scales.
And it turned out just perfect. I didn’t have any raisins so added some chopped up dates. Didn’t need any honey either as the bananas were very ripe.
Just wanted to remind readers babies under one shouldn’t have honey because of botulism risk, apparently…
Am looking forward to trying the recipe for my 7 month old and his big sisters!
Would it be possible to post a picture if the final cake? Mine too did not rise much at all, I used a new bag of flour. I’m just curious what the final result should look like. It is also possible the loaf tin I used was too big.
I don’t have a pic to hand, but if anyone else has one, i’ll stick it up. if the loaf tin was too big that will have affected it, but it really doesn’t rise that much. are you in the UK? if so, it was a bit like jamaica ginger cake, iykwim?
Ah! Ok, yes I am, that helps. Thanks :-)
Hi there. Where can I buy mixed spice. Can’t find it in supermarket. Really keen to make this sounds delicious x
Just made this for my 1 year old and its gone down a treat! I made it in muffin/cupcake cases (the big ones), made 11 good size ones. Going to attempt to freeze them and defrost as and when the dustbin needs filling ;)
Wow, you have excellent self-control, these loaves rarely last in our house.
Well to be honest I’m not a huge sultana fan so I chucked tons in to make it easier for me to resist…
I’m looking for a recipe for baby’s one year birthday cake. Has anyone converted this into cup measurements? Also, how do I use all purpose flour instead of self-rising? Thanks so much if you are able to help. :) It looks lovely.
Jennifer
it is nice, yes, but no, i don’t think anyone has converted into cups. (ahem… if you do, could you share? ;D) Likewise on the all-purpose front, I’d add whatever raising agent would normally be used with those measurements, do you guys normally add baking powder?
Nevermind! I pieced it together and I’m going to try it.
Lol, here you are! hey, do tell us how you got on.
Made this for my daughter’s first birthday. It was delicious, she loved it :) I used some cinnamon instead of mixed spice (almost put in all spice but realised that was a totally different kettle of fish in time!)
[…] also been getting back into baking. I made Bobbins this banana bread, which was a real […]
Hi, does anyone know how long this should keep for once baked please? Thanks!
Heyy, I found it OK for 2-3 days xxx
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This may need a bit of re-jigging but should be a good start for the North American mommies…
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp mixed spice (http://en.wikipedia.org/wiki/Mixed_spice)
1/4 cup butter
1/3 cup raisins
3 medium ripe bananas
1 egg, beaten
180 C = 356 F
160 C = 320F
We made this and it is fab – definitely didn’t need any sweetening, it tasted perfect even though I ran out of raisins and used 2oz raisins/2oz finely chopped walnuts instead! My husband didn’t believe it was sugarless, and the toddler adored it, plus half of it went in the freezer and defrosted well:)
The inside was super moist but the top a tiny bit dry, so I may add a splash of milk next time. It also only took 45 mins in our not-very-hot oven, so it’s worth checking a bit early!