If you are of a nervous disposition when it comes to watching mess, I would recommend not watching this latest video!
We have always been pretty relaxed about giving Archie cake. We were fortunate when he was dairy allergic to be under the care of a superb paediatrician and his advice at the time was clear. Everything is okay, including sugar, as long as it is in moderation and part of a balanced diet. We know that Archie regulates himself very well so we are confident that over the course of time, everything evens itself out. I guess this is one of the key aspects when adopting a “baby led” approach.
And anyway, this cake is full of goodness with a big dose of banana and sultanas. It is incredibly easy to make, always works, is quite forgiving in terms of cooking times (I lost track of time in this one while we were giving Archie a bath and left it in 5 minutes too long) and is the only banana cake recipe I have found which does not come out looking grey and anaemic.
It also freezes perfectly, works well as a snack and works even better as the main component of breakfast, served with some fresh fruit and yoghurt.
Oh, and it can be extremely messy to make with a toddler, as this video testifies! This was by far our messiest cook in a long while!!
Delicious golden banana cake
Preparation time 10 minutes if using a food mixer, more if mixing by hand. Cooking time 50-60 minutes.
Serves lots but beware, it goes as quickly as it comes out of the oven!
2 very ripe bananas (the older the better!), approximately 400g
150g butter (softened if you are not using a food mixer)
150g soft dark brown sugar (the darker the sugar, the more golden the cake)
2 medium eggs
100ml vegetable oil
80g sultanas or raisins
300g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
Pre-heat the oven to 180°C/350°F
- Sieve together the flour, the baking powder and the bicarbonate of soda into a bowl.
- Whisk together the butter and sugar until very light and creamy.
- Add in the bananas and sultanas and blend for a few seconds until smooth (if you are not using a mixer, mash the bananas beforehand. We did use a mixer but Archie still wanted to mash the bananas!).
- Add in the flour and the eggs alternately, about one third of each at a time. Give the mix a good whist after each addition.
- Finally add in the oil. I know 100ml seems a lot but it does help the cake become extremely moist.
- Take a 900g loaf tin. If it is not a non-stick pan, line the base and sides with baking parchment. Pour in the cake mix and smooth out the top.
- Put the tin in the middle of your oven and leave for 50 minutes. Take the cake out and put a skewer in it. If it comes out dry, the cake is ready. If it comes out still wet, your cake will need 5 or even 10 extra minutes. If you feel the top is cooking to quickly, cover it with some silver foil before putting it back in the oven.
- When the cake is ready, leave it to cool for five minutes in the tin, then turn it out on to a work surface or a wire rack. Once the cake is cool, slice it and serve immediately!
- The cake stores well in an airtight container and in the freezer.