‘Afternoon tea’ is something terribly British and I love to keep up this tradition on a daily basis. Unfortunately, with the busy and hectic lifestyles we now lead this is not always easy. This recipe will take 20 minutes out of our day and let you indulge in a little ‘you’ time for a slice of cake and a cuppa.
- 2 ripe bananas (over-ripe is best) Please make sure you crush these to mush before adding in!
- 170gr caster sugar
- 170gr self raising flour
- 170gr soft margarine
- 3 eggs
- a few drops of vanilla essence
- a table spoon of cinnamon (optional)
- Pre-heat the oven to 160°C .
- Add all the ingredients to a bowl but sieve the flour and add in gently, folding in with a wooden spoon.
- Pour the mixture into a well greased cake tin or lined loaf tin (depending on how you want your cake to look).
- Bake for one hour, checking every 15-20 minutes to make sure you don’t over-cook it!
- Pull out of the oven; put a knife through the cake and check the knife comes out clear, if it does, the middle is cooked, if it looks gooey, place back into the oven but perhaps lower the heat slightly.
- Let the cake cool for 20 minutes, cut, serve and enjoy!
Tip: If you fancy a more nutty texture, add some crushed walnuts to the recipe before pouring into your chosen tin of choice…about 60gr should do the trick!