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Banana + Cinnamon Cake

Who doesn’t love a slice of warm banana cake either smothered in cream cheese frosting washed down with a large mug of tea? For our recent trip to Cornwall, Blanch whipped up a super easy banana cake to enjoy whilst looking out across the ocean and making the most of a rare bit of spring sunshine. I don’t know about you but I have always loved a banana cake and this one is super tasty with added sultanas that have been soaked in earl grey tea and of course layers of cream cheese frosting.


This is the first recipe I have made from my new baking book Love Bake Nourish which incidentally is currently selling on amazon for an amazing £2! (link above 🙂 )Written by Amber Rose who believes in baking with seasonal ingredients as well as healthier flour and natural sugars. If like me you have a bit of a sweet tooth then you will appreciate these fruit filled delicious cake recipes that as well as being good for you are also super delicious! The book is made up of the most beautiful images that alone will inspire you to dig out a mixing bowl and start baking.

Love Bake Nourish has a recipe for all occasions and for our retreat to the see I fancied something super comforting and not fussy that goes down well with a large mug of tea whilst enjoying the ocean view. Which is why we selected the classic banana cake, cooking this bake fills the kitchen with the most amazing aromatic smells thanks to the added cinnamon and early grey infused sultanas. Its a super easy bake to make (I promise!) and keeps for a good couple of days.

To make this delicious cake you will need the following ingredients;

  • 100g sultanas
  • 80ml Earl Grey Tea
  • 175g wholegrain spelt flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoons of bicarb
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 125g unsalted butter
  • 150g maple syrup
  • 2 large eggs
  • 4 very ripe bananas, mashed

First preheat the oven to 170C and grease a loose bottomed cake tin.

To start put the sultanas and early grey tea in a saucepan and bring to the boil, simmer gently for 10-15 minutes until the sultanas are plump and swollen. Remove from the heat and allow to cool.

Mix all of the dry ingredients in a medium bowl, in a different mixing bowl beat the melted butter and maple syrup until well blended. Next beat in the eggs, one at a time, with a wooden spoon and the add the mashed bananas. Stir in the drained sultanas and fold in the flour mixture until well combined.

Scrape the mixture into the prepared tin and bake in the oven for 1 hour, remove from the oven and allow to cool completely.

Lastly make up a classic cream cheese frosting and generously smoother over the cake- enjoy!

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